10 Calorie Mayo
10 Calorie Mayo is a easy American recipe that serves 8. 10 calories per serving. Recipe by Noah Perlo on YouTube.
Prep: 5 min | Cook: 10 min | Total: 22 min
Cost: $0.64 total, $0.08 per serving
Ingredients
- 2 pieces Large Eggs (hard‑boiled, peeled)
- 1/4 tsp Salt (to taste)
- 1 tsp Dijon Mustard (smooth)
- 1 tsp Worcestershire Sauce (optional, adds umami)
- 1 tsp Apple Cider Vinegar (helps emulsify and adds tang)
- 2 tbsp Water (adjust consistency; can add more if needed)
Instructions
Hard‑boil the eggs
Place the eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then reduce to a gentle simmer for 9 minutes. Remove from heat, run under cold water, and peel.
Time: PT10M
Temperature: boiling
Blend the mayo base
In the blender, combine the peeled eggs, salt, Dijon mustard, Worcestershire sauce, apple cider vinegar, and water. Blend on low, then increase to high until smooth and emulsified.
Time: PT2M
Adjust seasoning and consistency
Taste the mayo; add a pinch more salt or a few drops of vinegar if needed. Blend briefly to incorporate.
Time: PT1M
Store
Transfer the mayo to a clean airtight jar and refrigerate. Use within a week.
Time: PT1M
Nutrition Facts
- Calories
- 10
- Protein
- 0.5 g
- Carbohydrates
- 0.5 g
- Fat
- 0.5 g
- Fiber
- 0 g
Dietary info: Low‑calorie, Low‑carb, Gluten‑free (if using gluten‑free Worcestershire), Keto‑friendly
Allergens: Eggs, Fish (Worcestershire sauce)
Ingredient Substitutions
- Instead of Large Eggs: Egg whites only (2 large), Silken tofu (1/4 cup)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Dijon Mustard: Yellow mustard, Stone‑ground mustard
- Instead of Worcestershire Sauce: Soy sauce (1 tsp), Fish sauce (1 tsp)
- Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice (1 tsp)
- Instead of Water: Low‑fat milk, Unsweetened almond milk (1 tbsp)
Equipment Needed
- Saucepan
- Blender
- Measuring Spoons
- Mixing Bowl
- Spatula or Spoon
Critical Steps — Do Not Skip
- Hard‑boil the eggs until fully cooked
- Blend until a smooth, stable emulsion forms
Chef Tips from the Video
- Use room‑temperature eggs for a smoother emulsion
- A pinch of sugar balances the acidity if the mayo tastes too sharp
Troubleshooting
Mayonnaise separates or looks curdled
Blend again on high and add a teaspoon of water or extra vinegar to re‑emulsify.
Too thick for spreading
Add water a teaspoon at a time until desired consistency is reached.
Storage
Refrigerator: Up to 7 days in an airtight container
Freezer: Not recommended – texture changes
Room temperature: No more than 2 hours
Make-Ahead Tips
- Store in a sealed jar; shake before each use
- Mayo can be made up to 7 days ahead for meal‑prep
Frequently Asked Questions
What is the cultural significance and history of mayonnaise in American cuisine?
Mayonnaise originated in 18th‑century France but became a staple in American kitchens in the early 20th century, especially after the introduction of commercial brands. It’s now a foundational condiment for sandwiches, salads, and dressings across the United States.
How does the low‑calorie mayo from YouTube channel Noah Perlo differ from traditional mayonnaise?
Noah Perlo’s version replaces oil with hard‑boiled eggs and water, dramatically cutting calories while still providing a creamy texture. Traditional mayo relies on a high oil content (≈80 %), giving about 90 calories per tablespoon, whereas this recipe is around 10 calories per tablespoon.
What traditional ingredients are used in classic mayonnaise, and what are the acceptable substitutes in this low‑calorie version?
Classic mayo uses egg yolks, oil, vinegar or lemon juice, and mustard. In Noah Perlo’s low‑calorie version, the egg yolk is replaced by whole hard‑boiled eggs (or just egg whites), oil is omitted, and water is added for texture. Substitutes include silken tofu for a vegan alternative.
What occasions or meals is low‑calorie mayonnaise from Noah Perlo best suited for in American cuisine?
It’s perfect for sandwich spreads, salad dressings, and dip bases at picnics, lunchboxes, or low‑calorie dinner plates where you want creaminess without the extra fat. It also works well in diet‑focused meal‑prep plans.
What other American side dishes pair well with this low‑calorie mayo?
It pairs nicely with coleslaw, potato salad, tuna or chicken salad, and as a topping for baked potatoes or veggie wraps. The light texture keeps the overall dish low in calories.
What are the most common mistakes to avoid when making low‑calorie mayonnaise from Noah Perlo?
Common errors include under‑cooking the eggs (risking raw egg texture), over‑blending which can make the mixture watery, and adding too much water, which prevents proper emulsification. Follow the timing and blend steps closely.
Why does Noah Perlo’s recipe use hard‑boiled eggs instead of raw egg yolks for emulsification?
Hard‑boiled eggs are fully cooked, eliminating the food‑safety risk of raw eggs while still providing protein that helps bind the ingredients. The cooking also reduces the fat content compared to raw yolks plus oil.
Can I make this low‑calorie mayonnaise ahead of time and how should I store it?
Yes, store the finished mayo in an airtight jar in the refrigerator for up to 7 days. Shake before each use to recombine any slight separation that may occur over time.
What texture and appearance should I look for when the low‑calorie mayo is done?
The mayo should be smooth, glossy, and thick enough to coat a spoon but still pourable. It will be slightly lighter in color than traditional mayo because it lacks oil.
What does the YouTube channel Noah Perlo specialize in?
The YouTube channel Noah Perlo focuses on quick, health‑conscious cooking hacks, low‑calorie recipes, and practical kitchen tips for busy home cooks.
How does the YouTube channel Noah Perlo’s approach to low‑calorie cooking differ from other health‑focused cooking channels?
Noah Perlo emphasizes ultra‑simple ingredient lists and minimal equipment, often swapping high‑calorie staples with protein‑rich, low‑fat alternatives, whereas many other channels rely on more complex techniques or specialty ingredients.
Last updated: September 2, 2026
