With increasing demand and awareness of people regarding nutritional preferences and health concerns, including the desire for low-fat products, the focus of research and the food industry has shifted significantly towards sustainable and health-oriented solutions that, while maintaining texture and sustainability, are also compatible with the expectations of today's health-oriented consumers. Reducing fat in mayonnaise has always been a major challenge to maintain texture, flavor, and product stability. Pickering nanoemulsions, stabilized with solid particles, offer a novel solution to maintain the sensory and functional properties of low-fat products. This review examines the principles of formation of Pickering nanoemulsions, the stability mechanisms caused by solid particles, and the factors affecting their rheological properties and long-term stability. Also, the various applications of these nanoemulsions in the design of low-fat mayonnaise and the role of various organic and inorganic particles (protein, starch, cellulose, polyhydroxyapatite, etc.) in improving the structure and texture of the product have been investigated. Based on the findings of this study, Pickering nanoemulsions can serve as effective fat substitutes, creating new opportunities for the production of healthier and higher quality products, and providing innovative avenues for the development of sustainable materials and advanced emulsion systems.