In the Food Industry, oil in water (O/W) emulsions are commonly used or prepared. Egg yolk and monostearates are the most frequently employed surfactants. In this work was evaluated the influence of disperse phase content, and surfactant concentrations on the rheological behavior and mean drop diameter (d43) of concentrated corn oil in water emulsions, which constitute the base for some salad dressings. The samples were prepared using surfactant blends at laboratory scale. The experimental method was based on factorial design 2 3 with central points. The concentration of commercial ethoxylated non-ionic surfactant, Tween 60, was established at 2000, 3000, and 4000 ppm, while the active egg yolk concentration varied in 1000, 2500, and 4000 ppm. The dispersed phase (corn oil) concentration was varied in 60, 70, and 80 weight percent. As expected, the increase in the blend surfactant concentration produced a reduction in the emulsion’s mean drop diameter. However, this d43 reduction not necessarily implied an increase in the viscosity of emulsions. The 60/40 O/W emulsions showed a Newtonian rheological behavior and their viscosities were higher when the egg yolk concentration was greater than Tween 60 content, regardless the d43 increase. Highly concentrated emulsions (70/30 and 80/20) behaved like pseudoplastic fluids. The viscosity of 80/20 O/W emulsions increased proportionally with Tween 60 increment and d43 reduction. While 70/30 O/W emulsions showed an increase in the viscosity when one of the surfactants predominates over the each other. Through the analysis of variance of experimental space, eliminating the non-significant effects, it was determined that d43 can be predicted almost by 99% by a lineal model which includes pure variables and their interactions. The model’s assumptions of normality, independence, and homocedasticity were satisfied.