Use these, instead.

Use three Tablespoons of mayo to replace each egg that’s called for. Since egg is one of the ingredients in mayonnaise, this will actually get some of the intended egg back into your recipe. This substitute will add extra oil, so expect your baked goods to come out a bit more dense than usual.

Eggless mayonnaise can be lower in total fat, saturated fat and cholesterol than regular mayonnaise. People who are watching their cholesterol intake may consider eggless mayonnaise a good dietary substitution. Vegans can use this version on sandwiches, in recipes or as a salad dressing.

• Avocado: Creamy and dense, like mayo. – Smear on sandwiches, and save 77 calories, 9g fat, and 89mg sodium per tablespoon.
• Hummus: Nutty and fluffy. Thick, like mayo.
• Greek Yogurt: Tart and tangy like mayo, same texture, too.
• Pesto: Oil-based, like mayo.
• Nut butter.
• An Egg.
• More Mayonnaise Ideas:

1. Funfoods Mayonnaise

Alternate oil-based mayonnaise Canola and olive oil mayonnaise are available as “healthier” options. Both are higher in heart-healthy monounsaturated fats, but the calories are the same. Additionally, olive oil mayos tend to combine olive oil with other vegetable oils so that the flavor isn’t too overpowering.

Homemade mayo is better than anything you can find at the grocery store. Fresh lemon and salt are two of the four simple ingredients required to make homemade mayonnaise. Fresh eggs from pastured hens yield healthy, tasty, homemade mayo.

Using avocado oil ensures that the mayo is filled with what are considered good, healthy fats (the monounsaturated ones). The condiment can be used in place of your regular mayo in all the foods you would expect, from chicken salad and deviled eggs to dipping sauce for veggies.

In moderation, olive and avocado oils are healthy for your heart, cholesterol, and brain, and also deliver antioxidants to fight disease. Read the labels carefully: Some of the products labeled “olive oil mayonnaise” include a combination of olive oil and canola or soybean oil.

Hellmann’s mayonnaise can be part of a healthy, balanced diet as long as you consume it in moderation. Hellmann’s mayonnaise is made from soybean oil, eggs, vinegar and lemon juice. It is not rich in most essential nutrients and is high in calories, but it is a good source of some beneficial fatty acids.

The Best Organic Mayonnaise: Spectrum And while both Whole Foods 365’s and Trader Joe’s organic mayos outshone those brands’ non-organic offerings, our categorical winner was Spectrum, a brand known for their line of organic oils. It just edged out Woodstock for the top organic spot in our tasting.

The Contenders:

• Brand 1: Miracle Whip.
• Brand 2: Duke’s.
• Brand 3: Kraft.
• Brand 4: Whole Foods 365.
• Brand 5: Trader Joe’s.
• Brand 6: Hellman’s.
• Brand 7: Best Foods.
• Brand 8: Kewpie.

And the main difference, very simply, lies in the aroma. Duke’s is tarter, with a more distinctive, almost vinegary, smell. Hellmann’s is more neutral. That said, though, someone will immediately claim to prefer the “saltier, more citric” taste of Hellmann’s.

Duke’s contains a higher ratio of egg yolks than most other commercial mayos, which makes it rich, creamy, and less likely to separate when heated. There’s a wisp of tang from vinegar and a touch of paprika.

“Hellmann’s is the perfect gateway mayonnaise,” says Scott Jones, chef de cuisine at No. 9 Park in Boston. “That perfection is largely derived from its consistency, texture and sweetness.” Jones uses Hellmann’s as a yardstick for his own frequent and creative mayo-making.

But is this mayo called Hellmann’s or Best Foods? Turns out, they’re both the exact same brand — same logo and everything — but you’ll only be able to find one or the other, depending upon which side of the country you live.

From the company’s FAQs at the time: “The products are basically the same. Both trademarks evolved simultaneously – Hellmann’s in the East and Best Foods in the West. Taste preferences vary; some people find that Best Foods mayonnaise is slightly more tangy.”

The first commercial mayonnaise brand was started by a Philadelphia delicatessen owner named Schlorer. Taking his wife’s mayonnaise recipe, Schlorer added preservatives and made up large batches in the back room of his store, for sale to the public. He called it Mrs. Schlorer’s, trademarking the name in 1911.

The blue ribbon gives Hellman’s mayonnaise its signature look to this day. In 1932, Best Foods bought Hellmann’s and merged the two companies. The two mayos were made using the same ingredients, but their names stayed the same.

Commercially produced mayonnaise, as opposed to the homemade version, does not need to be refrigerated, according to the report. Food scientists find it’s because mayo undergoes strict testing and “its acidic nature slows the growth of the bacteria associated with food-borne illnesses,” according to NPD Group.

Commercial varieties will also rely on other emulsifiers to maintain stability, such as soy lecithin, whereas restaurant mayo just uses more eggs. The restaurant is using better quality ingredients, like fresh egg yolks rather than powdered and better oils or blends of oils.

S&W mayonnaise