Substitute for Mayonnaise (in Recipes)
Mayonnaise used in recipes for moisture, richness, and binding (not as a condiment).
The Best Substitute
The Professor's top pick for replacing mayonnaise (in recipes) is Greek Yogurt at a ratio of 1 cup Greek yogurt = 1 cup mayo. This works well for potato salad, coleslaw, dips, dressings. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Greek Yogurt
Flavor impact: Tangier and lighter than mayo. Significantly less fat. Works in cold applications.
Avocado (mashed)
Flavor impact: Adds avocado flavor and green color. Rich and creamy. A popular healthy swap.
Dairy-free
Greek yogurt works as a mayo substitute in almost every cold recipe. For deviled eggs, potato salad, and coleslaw, most people prefer the lighter, tangier result.
Frequently Asked Questions
Yes, and it actually works well. Mayo is just oil, eggs, and vinegar. Use a 1:1 ratio. It makes remarkably moist cakes and breads.
The Bottom Line
If you are out of mayonnaise (in recipes), the best all-around substitute is greek yogurt. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role mayonnaise (in recipes) plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology