Once you know how to make your own spicy mayo with this amazing spicy mayo recipe, you'll never go back to store bought!
What is in spicy mayo?
Knowing how to make a good spicy mayo is a complete game changer. By making it homemade and storing it in the fridge, you can have infinite access to a favorite dipping sauce (onion rings anyone?), and it's great on burgers and sweet potato fries too. And sushi!
For this recipe, in order from hottest to mildest: Cayenne pepper, white pepper, black pepper. Cayenne pepper is by far the hottest, and any major adjustment in heat level should be made by cutting back or adding onto this one.
Mayonnaise- Regular mayonnaise, as opposed to Miracle Whip is the way to go.
Cayenne pepper- can substitute regular white pepper or black pepper for less heat.
Smoked paprika- regular sweet or Spanish paprika can be substituted for smoked paprika if you don't like a smoky flavor.
Add ingredients in a small bowl and whisk until evenly combined. That's it!
Now that you know how to make spicy mayo in limitless amounts, go for it! It can keep in the fridge for several months in a tightly sealed container.
If you've used homemade mayonnaise, it will keep for a few days up to a few weeks, depending on the freshness of the eggs used.
Yes. Since it contains mayonnaise, it needs to be kept in the fridge for up to 3 months, or until the printed sell by date on the mayonnaise container.
If you tried this spicy mayo, leave a rating below in the recipe card!
- airtight container
- 1 cup mayonnaise Homemade or store bought
- ⅛ teaspoon cayenne pepper More or less to taste for heat
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon white pepper Can substitute black
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- 1 teaspoon lemon juice
- ¼ teaspoon salt More or less to taste, or optional. See recipe notes below on sugar and salt content of various mayonnaise.
- ⅛ teaspoon sugar See recipe notes below on sugar and salt content of various mayonnaise.
- Add all ingredients to a mixing bowl and whisk until combined.
- Taste test for salt and sugar levels (different brands of mayonnaise and homemade mayonnaise can yield very different levels of sweetness and sodium).
- Store in an air tight container for up to one month (if using homemade mayonnaise) or date/instructions printed on store bought mayonnaise container.
- Use either homemade or store bought mayonnaise. BUT- be aware that the saltiness and sweetness vary WIDELY from mayo to mayo, so do some taste testing if you are unsure about the mayonnaise you are using. Miracle whip or a similar dressing like mayo will likely need no additional sugar at all, and should be omitted from the recipe.
- Homemade mayonnaise (in particular my recipe on this website for homemade mayonnaise) has relatively low salt and sugar content compared to store bought. You may want to add additional amounts of these two ingredients. Again: taste test your mayo to find out if you need to adjust the salt or sugar.
- Generally, store bought mayonnaise lasts for months when opened in the refrigerator. Store according to the directions on the container.
- Homemade mayonnaise lacks strong preservatives like store bought mayonnaise, however it can last from 2-3 weeks (generally) in the fridge. This will also vary depending on the type of egg you use.
- Cayenne pepper is very hot. If you are aiming to lower or increase the heat, the cayenne pepper is more sensitive to change than the white pepper (or black pepper-although white is slightly hotter than black). i.e. a little goes a LONG way.