If you’re the type who believes every sandwich or fry deserves a little extra oomph, Spicy Red Pepper Mayo is about to become your new favorite condiment. It’s rich, creamy, and has just the right balance of smoky heat and tang. Made with roasted red peppers, chili paste, and a touch of lemon, this mayo brings flavor that’s smooth with a spicy edge.
What makes this Spicy Red Pepper Mayo special is how it elevates even the simplest meals. Spread it on a burger, dollop it on roasted veggies, or swirl it into deviled eggs—suddenly, everything tastes gourmet. It’s got depth from the peppers, kick from the spices, and a silky texture that makes it feel indulgent.
I first tried a version of this mayo at a little café that served it with sweet potato fries. One bite and I was obsessed. I went home and started experimenting with my own version. After a few tweaks—adding lemon juice, a bit of smoked paprika, and just the right chili blend—I had it nailed.
Now, Spicy Red Pepper Mayo is a staple in my fridge. I whip up a batch every couple of weeks and use it for everything from grilled cheese sandwiches to grain bowls. It’s a fast, flavorful way to add personality to a dish without overpowering it. If you’re looking to enhance your meals with a creamy, zesty kick, Spicy Red Pepper Mayo is the perfect condiment to keep on hand!
Table of Contents
Why You’ll Love Spicy Red Pepper Mayo
- Big Flavor, Minimal Effort – Just blend and go
- Perfectly Balanced – Creamy, smoky, tangy, and spicy
- Ultra Versatile – Works with sandwiches, dips, proteins, and more
- Customizable Heat Level – Easily adjust the spice to suit your taste
- Keeps Well – Store in the fridge and use all week long
Health Benefits of Spicy Red Pepper Mayo
Not just tasty—there are a few perks hiding in every dollop:
- Capsaicin Kick – Boosts metabolism and adds anti-inflammatory power
- Rich in Healthy Fats – Especially if made with avocado or olive oil mayo
- Antioxidant Boost – Roasted red peppers are full of vitamin C and beta carotene
- No Preservatives – Fresher and cleaner than store-bought versions
- Supports Satiety – Healthy fats help keep you full and satisfied
When to Make Spicy Red Pepper Mayo
There’s always a good excuse to make this mayo:
- Burger Night – Add a layer of creamy heat to beef, chicken, or veggie patties
- Meal Prep Boost – Use it to dress up wraps, bowls, and leftover proteins
- Snack Dipping – Pair it with fries, veggies, or crackers
- Sandwich Upgrade – Make your lunch something to look forward to
- Brunch Accent – Swirl into eggs, spread on toast, or mix into potato salad
Chef’s Notes: Spicy Red Pepper Mayo
- Grate That Garlic: Use a microplane to turn garlic into a fine paste—it blends seamlessly and mellows the bite.
- Balance the Heat: Harissa varies in spice level. Taste yours first, and add gradually if unsure.
- Double It Up: This mayo disappears fast. Consider making a double batch for parties or meal prep.
- Thin for Drizzle: Want it pourable for grain bowls or tacos? Add extra water, 1 tablespoon at a time.
- Punch It Up: Stir in a pinch of cayenne or a few drops of hot sauce if you love an extra kick.
- Zest Is Best: Add a bit of lemon zest along with the juice for brighter citrus flavor.
- Go Herby: Fold in fresh chopped parsley, cilantro, or dill for a vibrant, fresh twist.
- Try Yogurt Base: Swap mayo for Greek yogurt to lighten the texture and boost protein.
- Keep It Cold: Chill for 10+ minutes to allow the garlic and lemon to mellow and the flavors to develop.
- Use It Everywhere: This sauce is a superstar on burgers, wraps, roasted vegetables, and as a salad dressing base.
Spicy Red Pepper Mayo
Channel your inner culinary rock star with this vibrant, creamy aioli! Combining fiery harissa, zingy lemon, and garlic that’s been microplaned to perfection, this Spicy Red Pepper Mayo transforms any burger, fry, or veggie into a flavor explosion. It’s an effortless 5‑minute whisk‑and‑go masterpiece that elevates weeknight dinners and weekend gatherings alike. Ready to spice up your repertoire? Let’s dive in!
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Ingredients
- Sauce Base
1 cup full‑fat mayonnaise substitute plain Greek yogurt for a lighter twist
2 tablespoons harissa paste
- Citrus Moisture
2 tablespoons freshly squeezed lemon juice
2 to 4 tablespoons cold water to thin
- Spice Blend
1 teaspoon smoked paprika
3 medium garlic cloves grated to a fine paste
Finishing Touch
Pinches of kosher salt and freshly ground black pepper to taste
- Alternative Ingredients
Plain Greek yogurt replaces mayonnaise for lower fat content.
Sriracha or another chili paste can stand in for harissa paste if unavailable.
Smoked paprika can be swapped with regular paprika plus a drop of liquid smoke.
Garlic powder ¼ teaspoon replaces fresh garlic cloves in a pinch.
Lime juice can substitute lemon juice for a different citrus note.
Directions
- Directions
- Preparing the Base – In a medium mixing bowl, whisk together mayonnaise and harissa paste until fully blended, about 1 minute. (Tip: Using full‑fat mayo gives extra creaminess; Greek yogurt works too.)
- Building Flavor – Add smoked paprika, grated garlic, and lemon juice, then whisk vigorously for another 1–2 minutes. This step helps emulsify the sauce and unlocks aroma from the spices and garlic. Optional: stir in up to 2 more tablespoons of water if you prefer a thinner drizzle consistency.
- Seasoning Serving – Taste and adjust with kosher salt and black pepper, whisking briefly to combine, about 30 seconds. If you’d like extra heat, fold in a pinch of cayenne. Serve immediately or chill for 10 minutes to let flavors marry.
Nutrition Facts
- Calories: 400kcal
- Fat: 44g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated Fat: 20g
- Monounsaturated Fat: 15g
- Cholesterol: 15mg
- Sodium: 150mg
- Potassium: 20mg
- Carbohydrates: 1g
- Fiber: 0.2g
- Sugar: 0.5g
- Protein: 0.5g
- Vitamin A: 500IU
- Vitamin C: 2mg
- Calcium: 10mg
- Iron: 0.3mg
FAQs: Spicy Red Pepper Mayo
How spicy is this mayo?
It depends on the harissa you use—some are mild, others pack serious heat. Start with less and add more to taste.
Can I make it vegan?
Yes! Use vegan mayo and check that your harissa paste doesn’t contain anchovies or honey.
How long does it keep in the fridge?
Up to 5 days in an airtight container. Stir before each use, as slight separation is normal.
Is this the same as aioli?
It’s similar—traditional aioli uses only garlic and oil, but this is a mayo-based shortcut with added spice and citrus.
Can I freeze it?
Not recommended. Mayo-based sauces tend to separate and lose their creamy texture after freezing.
What if I don’t have harissa?
You can sub in sriracha, sambal oelek, or even chipotle in adobo for a different smoky heat profile.
How do I make it less spicy?
Use less harissa or mix in some extra mayo or yogurt to mellow the heat.
Can I use bottled lemon juice?
Fresh is best for brightness, but bottled works in a pinch—use half the amount and taste as you go.
What’s the best mayo to use?
Full-fat mayo gives the creamiest texture, but light mayo or even Greek yogurt can work if you’re watching calories.
Can I use garlic powder instead of fresh?
Yes, use about ¼ teaspoon per clove. It won’t be quite as vibrant, but it’s a good time-saving swap.
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