Egg Salad Sandwich with homemade mayonnaise – soy free and sugar free!
I’ve been learning so much about food lately including good oils vs. not so good for you oils. Store bought condiments like mayo and ketchup are big staples for many of us and something we don’t think much of when it comes to what’s actually in their list of ingredients. Earlier this week I shared a recipe for homemade ketchup, and today I’m sharing a really easy recipe for homemade mayo. We’ve been loving it with egg salad sandwiches, tunafish sandwiches, burgers and really anything you’d love mayo on.
Here’s the thing with oils we consume…we should be avoiding vegetable oils as much as possible, and COMPLETELY avoiding trans fats (hydrogenated oils). The vegetable oils to avoid are soybean oil, corn oil and canola oil. If you read labels and ingredients on most store bought food, it’s shocking how many things have soy. Soy is in everything…store bought mayo included, not to mention the preservatives and “natural flavors” added that’s really just MSG in disguise.
The good oils to consume and cook with are: coconut oil, avocado oil and olive oil. When you make your own mayo, you have so much more control of what’s actually in it!
Our blendtec (the best blender ever!) is perfect for this recipe. We’ve been using it so much lately!
Make mayo at home to completely control all the ingredients. This homemade mayo is so good, once you try it you will want homemade mayo all the time.
- 1 Large Egg cage free
- 1 Tbsp. Fresh Lemon Juice
- 1 Tbsp. White Vinegar
- 1/2 tsp. Dry Mustard
- 1/4 tsp. Celtic Sea Salt
- Dash Cayenne Pepper
- 1 Cup Avocado Oil SLOWLY drizzle in...also do not substitute coconut oil for this recipe
Combine the egg, cayenne, mustard, salt, lemon juice, vinegar, and 1/4 c. oil in the container of a blender or food processor. With the machine running at medium speed, add the remaining oil VERY slowly in a thin, constant, steady stream (this is key for emulsion).
After you’ve added about half the oil, the mixture should start to thicken. Finish by adding all the oil. Scrape out your homemade mayo to a small jar. You can refrigerate up to 14 days. This recipe makes about 1 cup.
*Notes about this recipe: Yes, there is a raw egg in this recipe. To make mayo you have to use raw eggs. If you're worried about salmonella, the risk of salmonella is actually quite low. Salmonella infections are usually only present in commercially raised eggs. If your eggs are from healthy chickens the infection risk reduces dramatically (only sick chickens lay salmonella-contaminated eggs). If your eggs are cage-free, pasture-raised, organically fed, chicken eggs, the risk for salmonella goes away.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Okay! That being said, let’s get on with the sandwich. To speed up the making of egg salad sandwiches, I love to slice directly through the shell of hard boiled eggs and just spoon them out as to not have to peel them. It’s such a great short cut. If you haven’t tried this yet, you must! You’ll never peel an egg again!
Add all the eggs to a bowl and use a metal whisk to break them up into little pieces. Then just depending on how many eggs you’re using to make them, you can just eyeball the amount of mayo added. Just be sure to season with lots of salt and pepper! This sandwich is made with our favorite gluten free bread, but use your favorite bread!
Once you start making your own mayo at home, you’ll see how easy it is and you’ll never want to go back to store bought!