Can you use mayo in place of egg?

In some cases, mayonnaise can be used as a substitute for eggs in baking. However, it is not a direct replacement and will not work in all recipes. Here are some considerations when using mayonnaise as an egg substitute:

1. Emulsifier: Mayonnaise contains egg yolks, which act as an emulsifier, helping to bind ingredients together and create a smooth texture. However, the amount of egg yolks in mayonnaise is less compared to a whole egg.

2. Leavening: Eggs also act as a leavening agent, helping baked goods rise. Mayonnaise does not contain a leavening agent, so it will not provide the same rise as eggs.

3. Structure: Eggs provide structure and stability to baked goods. Mayonnaise can add moisture and richness but may not provide the same structural support as eggs.

4. Flavor: Mayonnaise has a distinct flavor that may not be suitable for all recipes. It can impart a slightly tangy or oily taste to the final product.

5. Quantity: The amount of mayonnaise needed as an egg substitute can vary depending on the recipe. A general rule of thumb is to use 1/4 cup of mayonnaise for each large egg.

If you are considering using mayonnaise as an egg substitute, it is best to choose recipes specifically designed for this substitution or experiment with small batches to find the right balance of ingredients. Keep in mind that the texture and flavor of the final product may be different from using eggs.