Even though I don’t have an egg-allergy, I have just always liked vegan egg-free mayos better than the egg versions. There are lots of options for making an egg-free mayonnaise, but I personally like the way sunflower seeds work as a base. The neat thing about sunflower seeds is they contain lecithin which is a natural emulsifier. Mustard also has emulsifying properties, and while eggs yolks also contain lecithin and are the ultimate emulsifier, it’s pretty cool to be able to make mayo without them too! For the most mayo like consistency I recommend using a sunflower seed oil, but if you aren’t a fan of seeds oils, you can use a light oil like avocado oil or olive oil.
And if sunflower seeds aren’t your thing, I know some folks like using cashews to make “mayo”, and lately I keep seeing aquafaba mayo recipes too. And in my cookbook I share a rich macadamia mayo that I also like. The main reason I make this sunflower mayo is because it works so nicely in my low carb “potato” salad recipe. And I also love to use this mayo to make homemade coleslaw. Then I turn whatever is left over into a simple vegan ranch dressing & dip by adding in dill, chives, and dried onion.