Homemade Spicy “Fit” Mayo
This creamy, high‑protein spicy mayo is made with Greek yogurt, peanut butter, and sriracha for a tangy, slightly nutty sauce that’s perfect on bowls, wraps, or as a dip.
Ingredients (about ½ cup)
½ cup plain Greek yogurt (2% or 0%) or plain regular yogurt
1 teaspoon smooth peanut butter
2 teaspoon soy sauce (low‑sodium if possible)
1 teaspoon sriracha (or ketchup for mild/no heat)
½ teaspoon Dijon or yellow mustard
¼ teaspoon paprika
⅛ teaspoon cayenne pepper (or to taste)
1–2 teaspoons water, only if needed to thin
Optional: 1 teaspoon lemon or lime juice for extra tang
Instructions
Whisk the base
Add the Greek yogurt and peanut butter to a small bowl and whisk until completely smooth and creamy, with no visible peanut butter streaks.
Season and spice
Stir in the mustard, soy sauce, and sriracha (or ketchup) until everything is well combined and the color is even.
Add dry spices
Sprinkle in the paprika and cayenne pepper. Whisk again, tasting as you go, and add a pinch more cayenne if you like it extra spicy.
Adjust consistency
If the sauce is too thick, whisk in 1–2 teaspoons of water (or lemon/lime juice) a little at a time until it reaches your desired drizzle‑able consistency.
Chill and serve
For best flavor, cover and refrigerate the sauce for at least 15–30 minutes to let the flavors meld before serving.
How to Use This “Fit” Mayo
Drizzle over rice, quinoa, or poke‑style bowls with veggies and protein.
Spread on sandwiches, wraps, or burgers instead of regular mayo.
Use as a dip for baked fries, roasted veggies, or chicken strips.
Storage Tips
Transfer the spicy mayo to an airtight container and store in the fridge.
Because it’s yogurt‑based, use within 3–4 days for best freshness and food safety, keeping it refrigerated at or below 4°C (40°F).