Is a mayonnaise shortage on the horizon? As prices rise, experts share the best substitutes for the condiment.

Here's what to use as a mayonnaise substitute, from Greek yogurt in tuna salad to avocado on sandwiches.

As mayonnaise prices continue to rise, shoppers are asking which mayo substitutes to add to their grocery carts. (Photos: Getty; illustration by Liliana Penagos)
As mayonnaise prices continue to rise, shoppers are asking which mayo substitutes to add to their grocery carts. (Photos: Getty; illustration by Liliana Penagos)

When Hellmann's announced it was discontinuing sales of mayonnaise in South Africa due to rising costs, many Americans wondered if the days of mayonnaise were also numbered in the U.S.

For some, panic set in. "I can't fathom a mayo-less USA," says recipe developer and bar owner Paul Kushner. "The horror!"

Fortunately, Americans can breathe a sigh of relief. "There's no change to Hellmann's mayonnaise in the U.S., Canada and other countries across the globe," a spokesperson for the brand reassures Yahoo Life. In fact, Hellmann's recent investment in a commercial featuring Jon Hamm and Brie Larson, slated to debut during Super Bowl LVII, provides reassurance that the iconic mayonnaise is here to stay.

Still, the announcement has some wondering if there are alternatives to the popular condiment, just in case rising costs mean the end of mayonnaise on supermarket shelves. Even if mayonnaise does stay widely available, rising prices are making some think twice about grabbing a jar. Due to rising egg and soybean costs, the price of mayonnaise has risen an incredible 18% over the past year and Kusher says rising mayo prices "seem to have no end in sight."

The good news is homemade mayonnaise is very easy to make — at a fraction of the cost of store-bought spreads. Plus, there are mayo alternatives, like avocado on sandwiches or Greek yogurt in tuna salad. Some recipe developers, like Aubrey Babb, think these mayonnaise-free options are "great substitutes" and "arguably even better" than the real thing.

But Kusher cautions while "these substitutes all taste great — and some even have a healthier macronutrient profile than mayo — they do not taste like mayo." That means anyone using a mayo substitute should expect their dish to have a different flavor profile.

Babb says "the more ingredients in the recipe, the easier a swap is to hide," noting those with a more "discerning palate" may notice the change more easily. But don't shy away from giving it a try. Many substitutes are really close, while others may end up being a favorite condiment that's more affordable or healthier than mayo.

The mayo substitute you choose depends on the dish. A great mayo substitute for sandwiches, for example, probably won't work as well as a substitute in pasta salad.

Sandwiches: Try avocado or aioli on sandwiches instead of mayonnaise. "If you've never had a tuna sandwich with avocado — please go try it," says food blogger Jenna Dziak. "I love it with lots of salt and pepper and some vinegary hot sauce, too."

Aioli, which is simply olive oil and garlic emulsified to make a thick, creamy sauce can "really bring out the flavor of your sandwich ingredients," says Dziak. To make aioli, all you need is a mortar and a pestle. "Pound a couple garlic cloves into a paste and then start adding olive oil into it very slowly until you get an incredible, thick sauce," Dziak explains.

Chef and food scientist Michael Murdy also recommends "Greek yogurt with chopped herbs such as dill, parsley and chives" on sandwiches. He explains "this combination adds a light, creamy texture and a hint of freshness." Mustard and hummus can also easily be swapped for mayo on sandwiches, with no special prep required.

Deviled eggs: Even deviled eggs can be made without mayonnaise. Food blogger Pamela Reed recommends mixing ranch dressing and cream cheese together along with paprika, dill relish and salt, to create deviled eggs so good you won't miss the mayo.

Potato salad: Potato salad without mayonnaise can still be delicious. Reed recommends skipping the mayo and using ranch salad dressing instead.

Pasta salad: According to Kushner, the best substitutes for mayo in pasta salad are "sour cream or tahini, blended with a smidge of ice water to create a creamy dressing." Because sour cream and tahini both have strong tastes, Kushner recommends adding seasonings typically found in mayonnaise, like mustard powder and salt, or adding a splash of Worcestershire sauce.

Tuna salad: Kitchen blogger Claire Onidi recommends substituting sour cream or Greek yogurt for mayonnaise in tuna salads. "Both are tangy like mayonnaise and thick and creamy enough to bind the salad together," she says.

All-purpose substitutes: "It seems ridiculous to say that cashews taste like mayonnaise, but somehow, it's accurate," says chef Robert Jit. He recommends making a cashew cream to use as a substitute for mayo for almost any purpose. "[Cashews] have a strong mayonnaise flavor after being blended with water and a pinch of salt," he says, adding that cashew cream may be a little thicker than mayonnaise, but "has a texture comparable to mayo."

Chef and food blogger Amy Smith also likes cashew cream as a mayonnaise substitute. To make cashew cream, Smith recommends soaking cashews overnight and blending them into a "smooth cream." Then, add some lemon juice or apple cider vinegar to give cashew cream a little more zing. Vegan mayo is another good all-purpose mayo substitute Smith describes as "pretty damn close" to the real thing.

Prefer to make your own mayonnaise at home? Babb shares her recipe with Yahoo Life.

Aubrey's Kitchen Homemade Mayonnaise (with flavor variations)

Courtesy of Aubrey Babb

(Photo: Aubrey Babb)
(Photo: Aubrey Babb)


  • 1 immersion blender or food processor


  • 1 whole egg (room temperature)

  • 2 teaspoons lemon juice

  • 1 teaspoon Dijon mustard

  • ¼ teaspoon kosher salt

  • ¾ cup neutral oil (canola, grapeseed, safflower)


  1. In food processor or jar (immersion blender), add egg and blend thoroughly for at least 30 seconds. Be sure the blade is touching the ingredients otherwise it will not properly emulsify.

  2. Add lemon juice, Dijon mustard and salt. Continue to blend for another 30-60 seconds.

  3. Scrape the sides of the food processor or jar.

  4. Start to slowly add the oil, a few drops at a time, blending between each addition. Be very patient at the start as you need your mixture to emulsify and you do not want your mayonnaise to break.

  5. Continue slowly until you have added about ¼ cup of oil. Once the mixture begins to thicken, you can increase to a thin stream of oil until the remaining oil has been added.

  6. If the mixture gets too thick, add a teaspoon of water if needed.

  7. Add any additional salt, lemon juice or mustard to your taste.

Mayonnaise-making tips:

  • Be sure that your blade touches the ingredients. If you are making a single batch, if the container is too wide and doesn't touch the starting ingredients (before you start adding oil), you will have trouble with the emulsification process.

  • Go slow. If you add the oil too quickly your mayonnaise will not emulsify and you will be left with a soupy frustrating mess.

  • Whisk method: Follow the mayo recipe instructions except you will use a small bowl.

Flavor variations:

Roasted garlic: Add some delicious roasted garlic for a creamy garlic mayo. If you are a garlic person, be sure to measure with your heart.

Chipotle: Blend your mayo with some canned chipotle peppers for a smoky flavor explosion.

Curry: Add a sprinkle of curry powder or masala for a delicious Indian-inspired flair.

Spicy mayo: Drizzle in some sriracha or chili crisp to up your spicy heat flavor bomb.

Honey mustard: If you dig a sweet and savory combo, this is the way. Add a drizzle of honey and some yellow mustard.

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