Easy Homemade Avocado Oil Mayonnaise {paleo + whole30 friendly}

This easy homemade avocado oil mayonnaise is made in just a few minutes with only 5 simple ingredients for a clean and healthy alternative to store-bought mayonnaise that is thick and delicious! 

What’s up mayo lovers?! 

Can I call you that? 

Maybe it’s the midwest girl in me, but I am team mayo ALL THE WAY, and I’m so excited to show my fellow mayo lovers (too much?) how to make this crazy easy + delicious homemade avocado oil mayonnaise.

It took me a while on my health journey to sort out all the swaps and ingredients to make a whole foods kitchen.

And one thing that I learned in this process is that not all mayonnaise is created equal!

It’s one of those condiments that has a wide range between containing inflammatory ingredients and those that are nourishing.

But when given those options, I’ll always take the second!

Especially when it’s also basically the best-tasting mayo that you’ll ever have.

And this mayonnaise is the perfect recipe for wherever you usually use mayo!

It’s great on sandwiches (BLT’s anyone?!), to make sauces like this Garlic and Herb Aioli, Whole30 Caesar Salad Dressing, in a batch of Easy Chicken Salad, Deviled Egg Salad, or Healthy Tuna Salad!

how to make easy homemade avocado oil mayonnaise

For the longest time I thought homemade mayo was something that was super tricky or hard to make, and so I just went on buying the expensive stuff from the store and never tried it myself.

Little did I know I was missing out on all the delicious homemade mayo for no reason at all because it actually COULD NOT be easier to make.

All you need is 5 simple pantry friendly ingredients that you most likely already have in your kitchen, a food processor, or blender, or immersion blender.

The ingredients you need are:

• 1 egg
• a little bit of dijon mustard
• lemon juice
• kosher salt
• avocado oil

That’s it!

Technically you could make it without the mustard, lemon juice, and sea salt – but those are the ingredients that give the mayonnaise it’s flavor and keep it from being bland.

You could 100% experiment with other acids and flavor enhancers if you want to switch up the recipe.

Start by mixing together the egg, mustard, lemon juice, and salt until smooth. Then with the motor running pour in the avocado oil in a slow and steady stream

That is when the magic happens! The ingredients will start to thicken and emulsify – turning into a delicious avocado oil mayo.

What makes this avocado oil mayo healthy

Because you are controlling the ingredients, this homemade mayo is much healthier than the average store bought variety.

Store bought mayo is usually loaded up with inflammatory oils like canola oil or rapeseed oil, high fructose corn syrup, sugar, factory farmed eggs, and other additives.

Homemade avocado oil mayo like this is one is not only healthier, the ingredients are actually nourishing, health promoting, and anti-inflammatory. It’s packed with good for you fats like avocado oil, pasture raised eggs, and yummy flavor boosters like lemon juice and mineral rich sea salt.

This homemade avocado oil mayonnaise is also:

• gluten free
• dairy free
• paleo
• whole30 friendly
• keto friendly

how to use avocado oil mayonnaise

This avocado oil mayonnaise can be used in so many delicious ways!

• As a tasty and healthy sandwich spread
• Stirred into your favorite Chicken Salad or Tuna Salad
• As the base for a delicious homemade dressing like this Dairy Free Everything Bagel Spiced Ranch, or a classic Homemade Ranch Dressing
• In creamy salad dressings like this Whole30 Caesar
• In a Garlicky Aioli for dipping ALL THE THINGS like these Cajun Shrimp
• Slathered on a bunless burger
• In deviled eggs

a few notes on the recipe

• This recipe for easy homemade avocado oil mayo is made with simple ingredients from your pantry so you know exactly what is in your mayonnaise for the perfect healthy pantry swap!
• Homemade avocado oil mayonnaise is not as shelf stable as a store bought mayo. This recipe should keep in the refrigerator for about 2 weeks, or until the expiration date of the eggs that you used. An easy way to keep track of this is to note the expiration date on the carton when you make the mayo, write the date on a little piece of masking tape and label your jar before you stash it in your fridge!
• If you don’t have lemon juice you can substitute with another type of acid. Regular vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar will all work.
• The same goes for mustard. You can leave the mustard out all together, or try substituting with another “flavor booster” like grated garlic, chopped capers, or spices.
• If you want to make this recipe using an immersion blender, this tutorial is a great guide.

Enjoy friends! xx

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