Substitute for Mayonnaise: Ratios and Best Uses
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
Good substitutes for mayonnaise include plain Greek yogurt, sour cream, or mashed avocado, all used in a one-to-one ratio. This means if your recipe calls for one cup of mayonnaise, you can use one cup of the replacement.
Choosing the right option depends on the recipe. For creamy salads and dips, Greek yogurt or sour cream provide a similar texture and tang. For sandwiches and wraps, mashed avocado or hummus offer a simple, spreadable alternative. Each substitute brings its own flavor and consistency, so it is helpful to consider the final dish.
Substitutes for mayonnaise (per 1 cup)
| Substitute | How much | Best for | Watch out for |
|---|---|---|---|
| Plain Greek yogurt | 1 for 1 | Chicken, tuna and potato salads, dips | Tangier |
| Sour cream | 1 for 1 | Dips, dressings, slaws | Tangy, less rich |
| Mashed avocado | 1 for 1 | Sandwiches, egg salad | Browns quickly |
| Hummus | 1 for 1 | Sandwiches, wraps | Chickpea flavor |
| Egg-free mayo | 1 for 1 | Everything | Check ingredient list |
Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.
Good to know
- Mayonnaise contains egg; keep mayo-based salads refrigerated and do not leave them out more than 2 hours
How to choose the right mayonnaise substitute
When replacing mayonnaise, consider the texture and flavor of your final dish. Mayonnaise provides creaminess, richness from oil and egg, and a slight tang. A good substitute will match these qualities as closely as possible for the specific recipe.
For example, plain Greek yogurt offers a thick, creamy texture and a pronounced tang that works well in cold salads and dips. Sour cream is also tangy and creamy but is often less rich than mayonnaise. Mashed avocado provides richness and a smooth texture, making it a good binder for sandwiches. Hummus offers a thick, spreadable consistency but comes with a distinct chickpea flavor. For those avoiding eggs, commercial egg-free mayonnaise is formulated to be a direct replacement in any recipe.
Best swaps for specific recipes
Different substitutes work better in certain dishes. The goal is to complement the other ingredients without overpowering them.
- For chicken, tuna, and potato salads: Plain Greek yogurt is a good choice. Its thick consistency and tangy flavor blend well with the main ingredients, similar to traditional mayonnaise.
- For dips, dressings, and slaws: Sour cream provides the necessary creaminess and tang for recipes where a slightly thinner, pourable consistency is acceptable.
- For sandwiches and wraps: Mashed avocado and hummus can be used as spreads. Avocado adds richness, while hummus brings its own savory flavor. Both are thick enough to hold sandwich ingredients together. Egg salad also works well with mashed avocado as a binder.
- For all uses: An egg-free mayonnaise is designed to be a universal substitute that mimics the taste and texture of standard mayonnaise in any application.
What changes when you substitute
Replacing mayonnaise will alter the taste and texture of your recipe. Understanding these changes helps you adjust accordingly. Plain Greek yogurt and sour cream are noticeably tangier than most commercial mayonnaises. You might find the final dish has a lighter, more acidic profile.
Mashed avocado has a mild, buttery flavor but will turn brown when exposed to air. This change is cosmetic and happens quickly, so it is best for dishes that will be eaten soon after preparation. Hummus will add a savory, earthy flavor from chickpeas and tahini that is not present in mayonnaise.
If you use an egg-free mayonnaise, always check the ingredient list for potential allergens or flavors that might not suit your recipe. Since mayonnaise contains egg, any salad made with it should be kept refrigerated and not left at room temperature for more than two hours to ensure food safety.
Sources and method
- Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors
Last checked October 21, 2026.