What Is a Substitute for Mayonnaise?

What's the best mayonnaise substitute?

Greek yogurt is the most versatile 1-to-1 substitute. Use plain, full-fat Greek yogurt for the closest flavor and texture match. It works as a sandwich spread, in salads (tuna, chicken, potato), and as a base for dressings. The tang is slightly stronger than mayo, but the texture is similar.

Sour cream is another 1-to-1 swap with richer flavor than yogurt. It works particularly well in creamy dressings and dips. For both yogurt and sour cream substitutions, expect the result to be tangier than mayo. A pinch of salt and a small amount of lemon juice can adjust the flavor closer to mayo if needed.

How does avocado work as a mayonnaise substitute?

Mashed ripe avocado replaces mayonnaise at 1-to-1 in most applications. The flavor shifts toward avocado, which works in BLT sandwiches, chicken salad, and egg salad. The result is creamier and brighter green than mayo.

For best results: mash the avocado smoothly with a fork, then add a pinch of salt and a small squeeze of lemon juice. The lemon prevents browning and brightens the flavor. Avocado-based mayo substitutes don't keep as long as mayo (1-2 days refrigerated vs mayo's weeks), so make small amounts as needed.

What about hummus or mustard as substitutes?

Hummus is a great sandwich-spread substitute for mayo. Use 1-to-1 on sandwiches, wraps, and burgers. The flavor is completely different (more savory, garlicky) but the texture works as a spread.

Mustard, especially Dijon, can replace mayo in some applications: deviled eggs, salad dressings, or as a sandwich spread for those who want a bolder flavor. Use about 1/2 the amount of mustard since the flavor is stronger. For tuna or chicken salad, mixing 1 tablespoon of mustard with 2 tablespoons of yogurt creates a flavorful mayo alternative.

When does the mayonnaise substitute fail?

For applications where mayo's specific oil emulsion matters (homemade salad dressings that need to stay emulsified, certain sauces like remoulade), substitutes don't replicate the structure. Yogurt and sour cream work but the dressing separates faster.

For baked goods that use mayonnaise (some chocolate cake recipes, certain biscuits), mayonnaise provides eggs and oil in one ingredient. Substitutes (yogurt) lose the egg component and change the recipe's texture. For these specific recipes, real mayo or a yogurt-plus-egg substitution works better than yogurt alone.