"Spring-Pretty" Green Mayonnaise

A whole new way to think of mayonnaise. Just take your favorite mayo and blend it with fresh spinach and fresh herbs. It's a whole new taste! And spring pretty!

Green Mayonnaise ♥ KitchenParade.com, a whole new way to think of mayonnaise, blended with spinach and fresh herbs.

Real Food, Fresh & Inventive. Just Three Ingredients. Mere Minutes to the Table. A Summer Classic. Not just easy, Summer Easy. Year-Round Kitchen Staple. Budget Friendly. Weeknight Easy, Weekend Special. Great for Meal Prep. Great for Gifts. Easy DIY. Low Carb. Vegetarian, Easily Converted to Vegan.

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  • Hitting self in forehead, “Why didn’t I think of this?”
  • Gaining acceptance, “This is why chefs are chefs.”
  • Smiling with gratitude, “I’m just glad someone thought of this.”

And then I made a sandwich.

Close your eyes and imagine a dollop or a schmear of mayonnaise — just greener, and fresher, and brighter too.

That’s the idea of Green Mayonnaise.

What's In Green Mayonnaise? Just Three Ingredients!

In all my recipes and most well-written recipes, every ingredient serves a purpose. Each one matters. Each one contributes to the overall dish. It's not that an ingredient can't be substituted by something else but when choosing the substitute, it's important to understand why the original ingredient was present in the first place.

  • Pantry Mayonnaise! Use one you already love, we're big on Duke's here but also once preferred Hellman's Mayonnaise, usually low-fat. Choose what you like, what you have on hand.
  • Plants Fresh baby spinach + a mix of fresh herbs

How to Make Green Mayonnaise

The detailed recipe is written in traditional recipe form below but here are the highlights in just one easy step. You can so totally very definitely absolutely do this!

  • MIX! Use a mini food processor (affiliate link) to quickly process the mayonnaise, spinach leaves and fresh herbs.

For Best Results

For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most illuminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!

Stick with a Small Batch While Green Mayonnaise will keep for two or three days, it's also at its best when first processed. Since it's such a simple recipe taking just a few minutes, that should be no hardship.

Use Green Mayonnaise Liberally For being so simple, Green Mayonnaise is quite special.

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Green Mayonnaise ♥ KitchenParade.com, a whole new way to think of mayonnaise, blended with spinach and fresh herbs.


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1/2 cup mayonnaise
  • 1/2 cup mayonnaise
  • 1/4 cup packed baby spinach (just the leaves, no stems)
  • 2 tablespoons fresh mixed herbs

Mix until smooth in a mini food processor.

Green Mayonnaise will keep for two or three days but it’s best to make a new batch whenever one’s needed.

Use Green Mayonnaise whenever plain mayonnaise is called for, the old favorites like potato salad, coleslaw and egg salad but also spread on sandwiches and as a quick dip for fresh vegetables.

ALANNA’s TIPS For mayonnaise, for years, our kitchen was Team Hellman's, nearly always low fat. Since then, we've become smitten with the forever-favorite in the American South, Duke's Mayonnaise. (Wanna know more? I sing its praises here, Easy Ham Salad.) So far, for herbs, I’ve used a combination of dill, mint and thyme. (I like it so much, I keep using these same ones!) Just "one" herb would be fine but a mixture of herbs really, um, "mixes it up", making it hard to identify just one flavor, almost inventing an herb that’s entirely new. It’s not too late to plant herbs in pots! Here's how I do it and the challenge is to Never Buy Fresh Herbs Again.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2011/05/green-mayonnaise.html .
NUTRITION INFORMATION Per Tablespoon: 48 Calories; 5g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 106mg Sodium; 1g Carb; 0g Fiber; 1g Sugar; 0g Protein. WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 2 & Freestyle 2 & myWW green 2 & blue 2 & purple 2 & future WW points
Adapted from Café Osage Potato Salad from the very talented Chef Dave Kirkland, then of Café Osage at Bowood Farms, published in my weekly column in the St. Louis Post-Dispatch.

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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2011, 2019, 2023 & 2024 (repub)

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. kirsten5/24/2011

    Alanna, this looks yummy. How would you adapt this to frozen spinach? I've got a bag (not a box, I used all of those up) of frozen spinach in my freezer. If I don't use it before we move next month, it will go to the food bank.


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna