Mayonnaisse Makes a Great Substitute for Eggs When Baking

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Mayo Substitutes for Eggs

We’ve probably all been here before. You’re making a cake or baking up a batch of cookies. You head to the refrigerator for eggs, and, oh no, you’re completely out. What now?

Did you know you can substitute mayonnaise for eggs in your baking recipes? Mayonnaise is made with eggs, so it makes sense to reach for the mayo jar. The mayo adds moisture to your baking because of the oil, and it also adds a wonderful flavor. UPDATE: You’ll need to decrease the amount of oil called for in the recipe. Since the mayo naturally contains oil already, try reducing the amount of oil called for in the recipe by half. (thank you, dear readers!)

Even though I have never tried it, you can probably use salad dressing (like Miracle Whip) if you don’t have any real Mayonnaise, but the salad dressing is a bit sweeter. For most baking, that will be just fine since so many baked goods are sweet anyway…like us!  And of course, you can always make your own homemade mayonnaise like Julia Child taught us to do.

Are you vegan? Then try these 15 best vegan egg replacements.

Here are some equivalents for substituting eggs in baking, plus some other ideas for egg substitution.

Substitutions for eggs in baking (most listings are for one egg)

  • Mayonnaise: Substitute 3 tablespoons mayonnaise for each egg called for in recipe.
  • Flour: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder.
  • Egg substitute: Substitute 1/4 cup egg substitute plus one teaspoon of oil to prevent rubbery texture.
  • Flaxseed: Use two tablespoons flaxmeal (ground flaxseed) plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg.
  • Gelatin: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy. Substitutes for one egg.
  • Cornstarch: Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg.
  • Bananas: Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.
  • Tofu: Substitute 1/4 cup tofu for each egg.

egg substitute cartoonCarol #strivetosimplify


  1. I just did mayo for egg substitution in a meatloaf when I realized I was out of egg mid-prep. Turned out great! I used a little less since it turns the mixture a pinker color if you go full 3T, but since it sheds a lot of the oil while baking it was much more forgiving than it would have been with baked goods.

  2. I think you could reduce the oil by at least half but you will need to increase your liquid. You could use more water or substitute applesauce for the oil, and the mayo for the egg. Test your brownies for doneness towards the end of the cooking time… You may need to increase it a bit. Let me know how they turn out!

  3. DH is looking to sub mayo for both egg and oil with a box of brownie mix. The recipe calls for 2 eggs, 3/4 c. oil, and 1/4 c of water. So if we sub 6 tbsp of mayo for the egg, how much do you figure to reduce the oil? Maybe 1/3 cup?

  4. To let people know, use less oil if using the mayonnaise method. It will turn out extremely greasy if you don’t. I’m not sure what the substitution ratio would be for this method. I was leery of this with the added oil, and my suppositions were correct. It turned out WAY too greasy, like, boiling in the mayo oil… I fixed it by dabbing as much oil off the brownies as possible with paper towels, then cooling the greasy brownie batter, then adding about 1 cup of pancake batter with a drizzle, (aprox. 1/4 C water) to the mix, then stirring well and folding until slightly chunky and mixed. Then just bake for aprox. another 10-20 min, depending on your climate and cooking method. Hope this helps anyone using mayo substitute. Probably common sense, but I’m a little derp! 😛

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