How to Replace Eggs With Mayonnaise

The silky texture of mayonnaise helps it blend into batters and doughs.

If you are out of eggs and need a substitute for a baking recipe, you can use mayonnaise. Egg adds structure and stability to the final product and mayonnaise doesn't do the job quite as well. But the oil in mayonnaise helps moisten the recipe and acts as an adequate substitute for the liquid an egg would have added. Use real mayonnaise for the best effect. This substitution works only for baking recipes, not recipes that use eggs for other purposes, such as thickening custards, adding gloss to pastries or scrambling as a main dish.

Things You'll Need

• Real mayonnaise
• Measuring spoons

Instructions

1. Measure 3 tbsp. of mayonnaise for each egg the recipe calls for.

2. Mix the mayonnaise in with the wet ingredients thoroughly before combining wet and dry ingredients.

3. Complete the recipe as usual according to the instructions you are using.

4. Check the dough or batter before baking or the final product after it is done. If the recipe is too wet or greasy, reduce the substitution amount to 2 to 2 1/2 tbsp. of mayonnaise per egg next time you use that recipe.

Tips & Warnings

• Substituting mayonnaise for eggs in cakes and other baked goods may cause them to rise less than usual.

References

• The Cook's Thesaurus: Eggs
• OChef.com: How Much Mayonnaise Replaces How Many Eggs?