Chilli mayo
This chilli mayonnaise is creamy, spicy, and ridiculously easy to make. Whether you're drizzling it over tacos, spreading it on burgers, or dunking crispy fries into it, this chili mayo is about to become your new favourite condiment.
If you love flavoured mayos, you might also enjoy this Tandoori Mayo Recipe, perfect for adding an Indian-inspired kick to wraps and sandwiches. Or, for something smoky and slightly sweet, try the Honey BBQ Aioli it's a game-changer for grilled meats and crispy chicken tenders!
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Why You'll Love This Chilli Mayo
- Super quick
- Just mix and it's ready in minutes.
- Adjustable heat
- Love it mild? Stick to a little sriracha. Want it fiery? Add extra crispy chilli oil!
- So versatile
- A delicious dip, spread, or drizzle for just about anything.
Browse all of our homemade sauces and condiments for more quick and easy recipes.
Ingredients for Chilli Mayonnaise
With just five simple ingredients, you can make this restaurant-style chili mayonnaise at home:
- Mayonnaise - Regular mayo works great, but Japanese-style mayo will make it extra creamy.
- Sriracha or hot sauce - Adjust depending on your spice preference.
- Crispy chilli oil - Use just the crispy bits (not the oil) or finely chopped fresh red chilli.
- Lemon juice - Brightens everything up.
- Garlic powder - Adds depth of flavour.
See recipe card for quantities.
How to Make Chilli Mayo
Making mayonnaise chili at home is incredibly simple:
- Mix it up - In a small bowl, stir together the mayonnaise, sriracha or hot sauce, crispy chilli bits or fresh chilli, lemon juice, and garlic powder until well combined.
- Taste & tweak - Adjust the spice or citrus to your liking, then serve immediately or refrigerate for 15 minutes to let the flavours develop.
This base is similar to my Chimichurri Mayonnaise, which blends vibrant herbs with a creamy texture - perfect for those who love a fresh, herby twist on classic mayo.
Ways to Customise Your Chilli Mayo
Like experimenting with flavours? Try these variations:
- Smoky & Spicy
For a bolder kick, stir in ¼ teaspoon of chipotle powder or ½ teaspoon of finely chopped chipotle in adobo sauce. - Smoky & Mild
Add a pinch of smoked paprika for extra depth. - Sweet heat
Stir in 1 teaspoon of honey to balance out the spice. - Lighter option
Swap half the mayo for Greek yogurt for a tangy, lower-fat version.
For a herby version, try our Chimichurri mayo!
How to serve Chilli Mayo
- As a dip - Perfect for crispy fries, sweet potato wedges, or this easy to make honey garlic ginger chicken
- On burgers & sandwiches - Slather it onto chicken burgers, steak sandwiches, or wraps.
- With grilled or roasted dishes - Drizzle over roasted veggies, grilled seafood, or wraps.
- Rice bowls - Drizzle the chilli mayo over this spicy chicken rice bowl for an extra kick.
FAQ
It depends on how much sriracha or chilli oil you use! Start mild and increase the heat as you go.
Absolutely! Finely chopped fresh red chilies will give a fresher, slightly different heat.
Store your chili aioli in an airtight container for up to 5 days.
More recipes
Chilli mayo recipe
Description
This chilli mayonnaise is creamy, spicy, and ridiculously easy to make. Whether you're drizzling it over tacos, spreading it on burgers, or dunking crispy fries into it, this chili mayo is about to become your new favourite condiment.
Ingredients
½ cup mayonnaise (regular or Japanese-style for extra creaminess)
1-2 teaspoons sriracha or hot sauce (adjust to taste)
1 teaspoon crispy chilli oil (the crispy bits, not too much oil) or finely chopped fresh red chilli
2 teaspoon lemon juice (for a hint of freshness)
½ teaspoon garlic powder (optional for extra depth)
Salt to taste
Get Recipe Ingredients
Instructions
- Mix it up - In a small bowl, stir together the mayonnaise and sriracha/hot sauce until well combined.
- Add the flavour - Stir in the crispy chilli bits or fresh chilli, lemon juice, and garlic powder.
- Taste and adjust - Add more spice or citrus to your liking.
- Let it rest - Serve immediately or refrigerate for at least 15 minutes to let the flavours meld.
