Traditional mayo gets its signature richness from egg yolks, which contain about 5 grams of fat each. So how do you make the sandwich spread without 'em? The answer isn't pretty. Low-fat mayos frequently add thickeners, such as modified food starch, and lean on soybean oil, rather than eggs, for smoothness. Though these ingredients aren't dangerous, they don't offer the nutrition of real egg yolks, which contain vitamins like A, B12, and D, plus antioxidants like lutein, zeaxanthin, and selenium.
