How Much Mayonnaise to Substitute for Eggs
Works for baking, sauteing, and grilling. Mayonnaise brings a noticeably different flavor than Eggs.
How much mayonnaise equals one large egg?
Use 3 tablespoons full-fat mayonnaise per large egg.
Health notes
Compared with Eggs, Mayonnaise has: more calories (688 vs 143 per 100g in Eggs), more fat (77.8g vs 9.5g per 100g in Eggs), more saturated fat (10.8g vs 3.1g per 100g in Eggs), and less protein (0g vs 12.6g per 100g in Eggs).
Using mayonnaise as an egg substitute in baking
Use 3 tablespoons mayo per large egg in dense cakes, brownies, or muffins. Adds moisture and fat but no rise, so expect a flatter bake. Reduce other oil if the recipe already calls for it.
Other cooking methods
- Sauteing
3 tablespoons per egg works as a binder for pan-fried cakes or fritters; skip high heat or it turns oily and grainy.
- Grilling
3 tablespoons per egg can bind burger patties or meatloaf before grilling; keep heat moderate so it doesn't weep fat.
- Raw Cold
3 tablespoons per egg for cold binding in no-bake mixes or dressings. Use commercial pasteurized mayo only; not an egg-allergy swap unless using vegan mayo.
Methods to avoid (4)
- Frying
Not recommended as a deep-fry batter or egg-wash substitute: mayo splits in hot oil, leaving a broken, greasy coating.
- Slow Cook
Not recommended: mayo breaks down over long moist heat and turns oily rather than thickening.
- Steaming
Not recommended: mayo won't hold together or set under steam heat.
- Drinks
Not recommended.
FAQ
- How much mayonnaise equals one large egg?
3 tablespoons. For a typical recipe:
- 1 large egg → 3 tablespoons
- 2 large eggs → 6 tablespoons
- 3 large eggs → 9 tablespoons
- Can I substitute mayonnaise for Eggs in baking?
Yes. Use 3 tablespoons mayo per large egg in dense cakes, brownies, or muffins. Adds moisture and fat but no rise, so expect a flatter bake. Reduce other oil if the recipe already calls for it. Not recommended as a deep-fry batter or egg-wash substitute: mayo splits in hot oil, leaving a broken, greasy coating.
- How much mayonnaise to use as an egg substitute?
Tangier and saltier than egg; cut back other acid in the recipe if needed.
- How does the flavor change when substituting Mayonnaise for Eggs?
Mayonnaise brings a noticeably different flavor than eggs.
- How does texture change when substituting Mayonnaise for Eggs?
Mayonnaise denser, moister crumb with no rise, and a slight tang comes through.
- What else should I know about substituting Mayonnaise for Eggs?
For 2 eggs use 6 tablespoons; for 3 eggs use 9 tablespoons. Works in cakes, muffins, quick breads, brownies, meatloaf, and burger patties, including chocolate bakes where mayo flavor disappears. Expect extra moisture and a denser crumb with no rise. Not for meringues, soufflés, angel food, or custards. If the recipe already includes oil or butter, reduce other fat since mayo is mostly oil. Skip deep frying as an egg-wash or batter substitute; moderate pan sear for bound patties is fine. Skip slow cooking and steaming where the emulsion breaks and turns oily. Not egg-free unless using vegan mayo (results vary). Some sources use up to 1/4 cup per egg; expect greasier results.
- What still works when substituting Mayonnaise for Eggs?
Mayonnaise still works as a fat, emulsifier, and texture.
- What won't work when substituting Mayonnaise for Eggs?
Mayonnaise won't work as a binder and leavener.
- How well does Mayonnaise match Eggs?
Mayonnaise is stretch on structure, stretch on heat, and stretch on flavor.
- How does nutrition compare per 100g when substituting Mayonnaise for Eggs?
Mayonnaise has about x5 more calories, x8 more fat, and x3 more sat. fat. Mayonnaise has no protein, while eggs has some.
- How do the flavor notes shift when substituting Mayonnaise for Eggs?
The flavor shifts toward more acidic, more pungent, and less umami notes.