Mayonnaise conversions, substitutes & cooking guide

Convert mayonnaise between cups, grams, spoons and mL, calibrate to your exact jar, and find the right replacement — or use mayonnaise itself in place of eggs, sour cream or butter — based on what you're making.

Regular mayonnaise: 1 US cup ≈ 225 g · 1/2 cup ≈ 113 g · 1 tbsp ≈ 14 g

Approximate values. Mayo type and brand can change the weight.

Need a mayonnaise substitute? Jump to the substitution guide →

Reference for regular mayonnaise: King Arthur Baking Ingredient Weight Chart — Mayonnaise, 1/2 cup = 113 g · ChefSolver working value ≈225 g per US cup · Variability: medium.

Mayonnaise cups to grams

All values use the regular-mayonnaise working value of 225 g per US cup (0.95 g/mL) and are rounded to whole grams for kitchen use. A metric cup (250 mL) holds about 238 g.

Light, fat-free and vegan mayonnaise

Light and fat-free mayonnaise replace oil with water and thickeners, so they weigh more per cup, not less. Each value below is a USDA FNDDS portion record — none is estimated.

Best mayonnaise substitutes

A “1:1 by volume” ratio below means quantity equivalence — a sensible amount to start with — not identical behaviour. What actually changes (tang, richness, body, heat tolerance) is listed per substitute, and the interactive tool above narrows this list by dish and goal.

• Vegan mayonnaise 1:1 by volume to start

  It is engineered to do mayonnaise's job: an oil-in-water emulsion with similar body, fat content and mild acidity, just emulsified with plant protein or starch instead of egg yolk.

  Changes: nearly identical texture; slightly different flavor depending on brand. Limits: In baking recipes that lean on mayonnaise's egg content, an egg-free formula contributes fat and moisture but not egg proteins, so results can differ. Flavor varies more between brands than for regular mayonnaise.

  Evidence: Reference-based — USDA FNDDS lists vegan mayonnaise at 225 g per cup — the same cup weight as ChefSolver's working value for regular mayonnaise, so the 1:1 volume swap also holds by weight.

• Greek yogurt (plain) 1:1 by volume to start

  Cold salads mostly need a binder with creamy body and moisture. Strained yogurt supplies all three, and its lactic tang plays the role of mayonnaise's vinegar or lemon.

  Changes: tangier; less rich; more protein; body loosens as salted vegetables release water. Limits: It is noticeably tangier and far leaner than mayonnaise, so dishes taste brighter and less rich. It splits under direct heat, and in watery salads (cucumber, slaw) it thins out faster than mayonnaise.

  Evidence: Reference-based

• Sour cream 1:1 by volume to start

  It is the closest common fridge staple in richness and body: a cultured cream with enough fat to feel indulgent and enough acidity to season a dressing or dip the way mayonnaise does.

  Changes: tangier; slightly softer body; milder than yogurt; less oil-rich. Limits: Softer than mayonnaise, so piped fillings and thick spreads hold their shape less. Like yogurt, it can split when heated hard, and it is dairy — relevant only because mayonnaise itself is dairy-free.

  Evidence: Reference-based

• Avocado (mashed) 1:1 by volume to start

  Ripe avocado brings plant fat and a naturally creamy, spreadable texture, so it covers mayonnaise's richness and moisture in sandwiches and mashed salads without egg or dairy.

  Changes: distinct avocado flavor; green color; less tang — add lemon or lime; browns on standing. Limits: It oxidizes and browns within hours, has almost no acidity of its own, and its flavor is unmistakable. Dress it with citrus and make only what you will eat the same day.

  Evidence: Reference-based

• Hummus 1:1 by volume to start

  As a spread it does what mayonnaise does on bread — moisture, fat and flavor in one layer — while being fully plant-based.

  Changes: earthy chickpea-sesame flavor; denser, grainier body; some added protein and fiber. Limits: Its assertive flavor and grainier texture dominate delicate salads; in tuna or chicken salad start with less than the mayonnaise amount and loosen with lemon juice or water.

  Evidence: Reference-based

• Cream cheese (softened) 1:1 by volume to start

  It matches mayonnaise's richness and then some, and once softened (or thinned with a splash of milk or lemon juice) it binds dips and spreads firmly.

  Changes: much stiffer body; milder, milkier flavor; less tang — add lemon juice. Limits: Used straight it is too stiff and too mild for dressings or loose salads; it must be softened and thinned, and even then the result is denser than mayonnaise.

  Evidence: Reference-based

• Cottage cheese (blended smooth) 1:1 by volume to start

  Blended until completely smooth it turns into a creamy, high-protein base that carries seasoning well — the standard higher-protein trade for creamy dips and dressings.

  Changes: much more protein; lighter body; mild dairy tang; must be blended fully smooth. Limits: Unblended it is lumpy and watery; even blended it is leaner and wetter than mayonnaise, so thick salads may need draining or a smaller amount.

  Evidence: Reference-based

• Tahini (sesame paste) No universal ratio

  Whisked into a sauce, its sesame fat gives dressings and dips a rich, clinging body without egg or dairy — the same coating role mayonnaise plays.

  Changes: pronounced sesame flavor; slight bitterness; needs thinning with lemon and water. Limits: It never tastes neutral: the sesame note flavors everything it touches, and unthinned it seizes into a paste. It is a flavor decision, not an invisible swap.

  Evidence: Reference-based

• Pesto No universal ratio

  On sandwiches its olive oil delivers the moisture and fat a mayonnaise layer provides, with a deliberate flavor upgrade.

  Changes: strong herb-garlic flavor; oil-based, looser texture; usually contains cheese. Limits: It neither binds nor pipes — it is an oil-and-herb condiment, not an emulsion — so it cannot structure salads or fillings. Classic pesto also contains cheese (not dairy-free).

  Evidence: Reference-based

• Butter (softened) No universal ratio

  For a grilled sandwich exterior the job is surface fat and even browning, and softened butter does that job as well as a mayonnaise layer — the two are interchangeable there.

  Changes: dairy flavor and browning; solidifies when cold; no tang. Limits: Cold, butter sets hard: it cannot bind a salad, pipe a filling or make a dressing. It also carries no acidity, so it seasons nothing the way mayonnaise does.

  Evidence: Reference-based

Best mayonnaise substitute by recipe

Assumes common fridge staples. If you can get vegan mayonnaise, it is the closest 1:1 drop-in for any cold use — the rows below tell you the best alternative route per dish.

Can you substitute Greek yogurt for mayonnaise?

Yes — it is the most common swap, and 1:1 by volume is a reasonable starting point wherever mayonnaise works as a cold binder: chicken salad, tuna salad, egg salad, potato salad, coleslaw, dips and creamy dressings. The two behave differently in specific, predictable ways:

• Acidity: yogurt's lactic tang is stronger than mayonnaise's vinegar/lemon note. Dishes taste brighter; taste before adding extra lemon.
• Richness and fat: mayonnaise is mostly oil; even whole-milk Greek yogurt is far leaner. Expect a lighter mouthfeel and consider a spoonful of olive oil if the result feels thin.
• Protein: strained yogurt adds meaningful protein that mayonnaise barely provides (direction of travel per USDA FoodData Central; exact macros depend on the brand).
• Texture over time: yogurt-bound salads loosen as salted vegetables release water — dress close to serving.
• Heat: yogurt splits under direct heat. Don't use it where mayonnaise is grilled, baked onto food, or whisked into warm sauces.

Best applications: bound salads, dips, dressings, coleslaw. Poor applications: grilled-sandwich exteriors, mayonnaise-based baking, anything hot. Weight note: a cup of Greek yogurt (~245 g) is heavier than a cup of mayonnaise (~225 g) — the 1:1 swap is by volume, not by weight. See the Greek yogurt ingredient page for its own conversions.

Looking for a healthier mayonnaise substitute?

“Healthier” depends on what you want to change — calories, fat, protein, eggs or dairy. Regular mayonnaise is mostly oil, so most swaps trade richness for something else. Pick by objective (directions of travel per USDA FoodData Central; this page deliberately avoids exact calorie claims because brands differ):

Also worth knowing: regular mayonnaise is already dairy-free — if you're replacing it for a dairy-free table, avoid the yogurt/sour-cream routes and use avocado, hummus, tahini sauce or vegan mayo. Fat-free commercial mayonnaise exists too (and weighs ≈256 g per cup), but its texture relies on starches.

No mayo? Dish-by-dish guidance

Using mayonnaise instead of other ingredients

The reverse question matters just as often: mayonnaise is egg + oil + acid in one jar, which makes it a genuine stand-in for a few specific jobs — and a poor one for others. There is no universal ratio for any of these; suitability depends entirely on the recipe context.

Using mayonnaise in baking

In a batter, mayonnaise contributes four things at once: oil (tenderness), water (moisture), egg-derived emulsifiers (a finer, more even crumb) and a little acid (which helps baking soda work). That's why classic “mayonnaise cake” recipes are so moist. Three situations that look similar but are different problems:

• Using mayonnaise as an ingredient: follow a recipe written for it — the eggs, fat and liquid are already balanced around the jar.
• Replacing mayonnaise in a mayo-based recipe: vegan mayonnaise is the nearest swap; yogurt or sour cream trade oil for water, so expect a denser, tangier crumb.
• Using mayonnaise to replace another ingredient (eggs, sour cream, butter): context-dependent — see the reverse-substitution section above; it works where the original supplied moisture/fat, and fails where it supplied structure or aeration.

Why mayonnaise substitutes behave differently

Mayonnaise is not one ingredient but five functions in one emulsion: fat, water, egg emulsifier, acid and viscosity. Two products can both be “creamy” and still not be interchangeable, because each dish pulls on different functions:

• Chicken salad mostly needs binder + moisture + creaminess → yogurt and sour cream qualify; pesto (no body) does not.
• Cake needs fat + moisture + emulsification → vegan mayo qualifies; yogurt only partly (water ≠ oil); hummus not at all.
• Grilled-sandwich exterior needs surface fat + browning → butter qualifies; yogurt would scorch and split.

When a swap disappoints, one of the five functions is usually missing — add it back directly: a squeeze of lemon for acid, a spoon of olive oil for fat, longer chilling for viscosity.

Measurement methodology & mayo variants

• Working value: 225 g per US cup for regular mayonnaise, scaled from the King Arthur Baking Ingredient Weight Chart record (Mayonnaise, 1/2 cup = 113 g; basis: scaled-reference; variability: medium; reviewed 2026-08-17). Density is derived from it (0.95 g/mL = 225 ÷ 236.588 mL), never maintained separately.
• Published spread, not an average: USDA FNDDS lists regular mayonnaise at 220 g per cup, 5 g under the ChefSolver working value. The two references are NOT averaged: the working value stays anchored to the King Arthur Baking half-cup record selected in the cups-to-grams evidence ledger, and the FNDDS figure is shown to the reader as the published spread caused by formulation and fill method.
• Cup standards: US cup = 236.588 mL, metric cup = 250 mL (≈238 g of regular mayo). Check which cup your recipe means.
• Measuring method: level the measure consistently or weigh it for repeatability — spooned mayo can trap air pockets. We publish no packing-percentage adjustments for mayonnaise because no mayonnaise-specific evidence supports one.
• Brand calibration: the “My brand” option derives a density from your package's own nutrition label (serving weight ÷ serving volume) and clearly labels results as based on your package — useful for brand-specific questions like “1 cup of Hellmann's in grams” without pretending every formulation worldwide is identical.

Storage & food safety

Mayonnaise is a refrigerated condiment, not a shelf-stable dry good:

• Refrigerate commercial mayonnaise after opening and always use clean utensils in the jar.
• Follow the 2-hour rule for anything made with it: refrigerate mayo-based salads and spreads within 2 hours (1 hour in hot conditions above 32 °C / 90 °F).
• Homemade mayonnaise contains raw or lightly cooked egg — keep it strictly refrigerated, and follow official egg-safety guidance for who should avoid raw-egg preparations.
• Check the jar's own label for storage time — durations vary by formulation, so we don't publish a universal shelf life.

Sources: FDA · CDC

Sources & methodology

• King Arthur Baking Ingredient Weight Chart — Mayonnaise, 1/2 cup = 113 g. ChefSolver scales this record to the working value of 225 g per US cup used by the calculator, every table and every answer on this page.
• USDA FNDDS 2021–2023 “At A Glance” portion weights — regular 220 g, light 250 g, fat-free 256 g and vegan 225 g per cup (food codes 83107000, 83204000, 83300700, 83108000). These drive the variant profiles; the regular record is shown as a cross-check, not averaged into the working value.
• USDA FoodData Central — grounds the qualitative nutrition statements (protein/fat direction of travel) in the substitution guidance.
• FDA and CDC food-safety guidance — storage section.
• Substitution ratios and suitability calls are reference-based: ChefSolver editorial review of widely published culinary practice. No entry on this page claims kitchen testing — that label is reserved for structured test records, and none exist for mayonnaise yet. Measurement data and substitution guidance are reviewed separately.

Mayonnaise FAQ

What can I use instead of mayonnaise?

The best replacement depends on the job. For cold salads (chicken, tuna, egg, potato) plain Greek yogurt is the standard 1:1 starting swap; for dips and deviled eggs sour cream is closer in richness; on sandwiches mashed avocado, hummus or vegan mayonnaise all work; and vegan mayonnaise is the closest drop-in overall if you have it.

What is the best substitute for mayonnaise?

There is no single best substitute — mayonnaise combines fat, moisture, egg emulsifiers and acidity, and different dishes use different parts of that mix. Vegan mayonnaise is the closest all-round match; Greek yogurt is the best common-fridge answer for bound salads; sour cream wins where richness matters most.

Can I use Greek yogurt instead of mayo?

Yes — in cold uses. Swap it 1:1 by volume in chicken, tuna, egg and potato salads, dressings and dips. Expect a tangier, lighter result with more protein and less fat. Avoid the swap under direct heat, where yogurt splits, and in baking recipes built around mayonnaise's oil content.

What can I use instead of mayo in chicken salad?

Plain Greek yogurt, 1:1 by volume, is the standard replacement: it binds and moistens the same way with a tangier, leaner result. Sour cream is richer if that matters more, and mashed avocado makes a fully egg- and dairy-free version eaten the same day.

What can I use instead of mayo in tuna or egg salad?

Greek yogurt 1:1 works in both. In tuna salad keep the full amount — tuna is dry and needs the moisture. In egg salad, mashed avocado is the classic no-mayo route since the yolks already provide richness; add lemon juice for the missing tang.

Can mayonnaise replace eggs in baking?

Only in cakes and quick breads where eggs mainly contribute moisture and fat — mayonnaise is itself egg plus oil, and about 3 tablespoons per egg is a commonly published starting point there. It cannot replace eggs where their proteins build structure: meringue, soufflé, custard or scrambled eggs.

How many grams are in 1 cup of mayonnaise?

ChefSolver's working value for regular mayonnaise is about 225 g per US cup, scaled from the King Arthur Baking Ingredient Weight Chart record (1/2 cup = 113 g). USDA FNDDS lists regular mayonnaise slightly lower at 220 g per cup — formulation and fill method explain the spread. Light (≈250 g) and fat-free (≈256 g) weigh more because water replaces oil.

How many grams are in 1/2 cup of mayonnaise?

About 113 g (225 g per cup × 0.5 = 112.5 g, rounded to the nearest gram for kitchen use). For reference: 1/4 cup ≈ 56 g, 1/3 cup ≈ 75 g, 3/4 cup ≈ 169 g.