Mayo without eggs? You’d be surprised. Egg-free mayonnaise may sound like an impossible contradiction, but really – it’s just good chemistry. When the right flavors come together in the right proportions, you have something that tastes as good as the real thing…without the autoimmune flareups .

Palm shortening comes from palm oil, a waxy and nutty tasting saturated fat that can withstand high temperatures during cooking. It’s what gives your egg-free mayonnaise body. In order to maintain a thick consistency, store mayo in the fridge and give it a good stir before using.

Use egg-free mayonnaise as you would use traditional mayo. Make a tuna salad. Use it as a base for sauces, dips, and dressings. Or put a dollop on your butter lettuce for an extra creamy tang to your Vietnamese Spring Rolls .