Whether cost or allergies has made you replace eggs in your mayo, this collagen-infused eggless mayonnaise recipe is great for burgers, salads, and spreads.
Using eggs as a binding agent to combine oil and water in a recipe is a long-standing tradition that most people can’t quite let go of. However, an allergic reaction to eggs as an ingredient (or to the cost of eggs!) may have you rethinking this essential ingredient in traditional mayonnaise.
Eggs in baking and cooking can be replaced by a number of other, just as tasty, ingredients, including:
- 1 teaspoon vinegar and 1 teaspoon baking powder per egg
- 1 teaspoon lemon juice and 2 teaspoons baking powder per egg
- 1 banana, mashed, per egg
- or 1 tablespoon apple sauce per egg
Correxiko Collagen blends well, is odourless, and unflavoured. And if you’re using collagen to infuse your sauces and eggless mayonnaise, you may be looking to add a distinctive taste to it.
Here are some additional ingredients you may consider for your meals and sauces that were prepared with collagen powder as a base ingredient:
- fennel seeds
- masala or a spicy curry (not hot)
- jiru or dhana jiro seeds
- mixed dried herbs
- dried mustard or mustard seeds
- or chia seeds
In general, the vinegar and baking powder combo work better than most and don’t overwhelm on a taste level. The vinegar is also a more appropriate “kind of taste” you would expect from a mayonnaise, even with egg in it, and the seeds and spices add to the burst of flavour in every delicious mouthful.
However, the most affordable and least yucky substitute we’ve found is called aquafaba. And the best place to find aquafaba is drained from a tin of either black or red beans, chick peas, lentils, or garbanzo beans. Use the lentils or beans from the tin to make these delicious burgers this National Burger Day.
Tasty summer salads that you can use this eggless mayonnaise in include:
- potato salad
- chicken salad
- pasta salad
- tuna salad
- or even a coleslaw
Boost the goodness of your collagen-infused eggless mayo by blending in thick and creamy plain Greek yogurt or adding some sour cream or chunky feta cheese. Once you’ve tried several combinations and found your favourite, you’ll never buy store-bought mayo again!
And just so you know … Correxiko Collagen dissolves in both hot and cold mixes. There is literally not one beverage or dish you can’t add Correxiko Collagen to!
Make the switch to a Correxiko Collagen Lifestyle today.
Correxiko’s Delicious Collagen-Infused Eggless Mayonnaise
Before we begin, here are some important considerations when making an eggless mayo with collagen:
- Salmonella risk is greatly reduced when eggs are removed from the recipe
- Without eggs, the batch lasts longer in the fridge
- A lack of egg yolk will make your eggless mayo less tasty (especially with an unflavoured collagen) – see notes above about adding distinctive flavours to your homemade mayo
- Depending on how much collagen you choose to use, the mayo may set with a gel-like surface. If that’s the case, stir well before using and allow to re-set once done.
- This recipe may be halved if you’re not using it for catering purposes.
Serves: 45 scoops
Prep Time: 30 minutes
- 10 tablespoons aquafaba (roughly 1 tin)
- 3 tablespoon fresh lemon juice
- 1 ½ teaspoon dried mustard
- 1 ½ teaspoon salt
- 2 teaspoons baking powder
- 2 ¼ cup canola or olive oil (depending on your taste neutrality preference)
- 5 tablespoons cold water
- 4 scoops Correxiko Collagen powder
- In a preservation jar that’s suitable for refrigeration, combine the cold water and Correxiko Collagen powder to form a smooth, slightly cloudy liquid.
- Add the aquafaba, lemon juice, and oil, and use an immersion blender for roughly 2 minutes to combine the ingredients.
- Add the baking powder, dried mustard (or any other dry ingredient you prefer), and the salt, and blend well for 30 seconds.
- Seal the jar and store in the refrigerator for up to 7 days.
Get 5 of the BEST Pasta Salads & Side Dishes from Julia Pacheco on Youtube: