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Quick Avocado Mayonnaise

I love mayo. I know I should tell you It is full of healthy fats for my brain, skin & joints and it is, but the truth is, I love it for the creamy, satisfying flavor! It is a comfort food that is actually good for me.

What I don't love is sugar, soybean oil, canola oil & mystery ingredients like calcium disodium EDTA. I don't even know why those items need to be added. I fully understand that we cannot eliminate all the "Frankenfoods" out there, but I do my best to eat clean. Once I found out how easy it was to make my own healthy creamy mayo, I never looked back! I promise this is so quick & easy -- EVERYONE has the skills it takes to make this beautiful mayo.

I like to add a few spices that give my base mayo a flavor that can be used as is, then I use it in all sorts of recipes. This is the base for my favorite Ranch Dressing, which is so good you will never buy store bought once you taste it!! I also add a little siracha to give it a kick & use it as a dip for chicken strips or wings. You can add fresh garlic & turn it into a Garlic Aioli to die for --- oh my goodness!! So good!!!

Mayonnaise Tips & Tricks:

  • Refrigerate, label & date your jar. If you use it as a base for something like tarter sauce, put the date the mayo was made & the date the tarter sauce was made. If properly refrigerated, your mayonnaise will last about 2 weeks.

  • Use an immersion blender. If you don’t have one, this is one of those things that YOU really need in order to make smooth quick mayo & easy dressings. You can find them for $20 - $70, mine was $35.00 & I have used it for years. Trying to make may mayo in a blender is much harder & this recipe will not work in a blender.

  • Use a wide mouth mason jar or any jar that has a large opening to make your mayo. If the immersion blender can fit into the jar & you have a lid, you are good to go. You can store it in the same jar.

  • This mayo only takes a few ingredients. The quality of your ingredients will greatly affect the taste of your mayo.

  • Your mayo will blend better if you make sure all your ingredients are room temperature when you mix them together. In a pinch you can make it with a cold egg, but it may not fully emulsify.

  • Free range organic eggs taste better – YES, they really do, but any egg will work.

  • Organic avocado oil or/& MCT Oil have very neutral flavor profiles & work great with anything you add to them. Please note: if you have never consumed MCT oil it will MOVE through you quickly when you first start using it so I suggest 25% MCT & 75% avocado to start. Again, you can use any oil, but the taste of your mayo will be impacted by the oil you choose. Please see my blog on healthy oils & dangerous oils.

Quick Avocado Mayonnaise


  • 1 large egg

  • 1 cup avocado oil

  • 1 drop Lemon Vitality Essential Oil

  • 1 teaspoon apple cider vinegar

  • ½ teaspoon dry mustard

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ teaspoon paprika


  1. Add all ingredients in order to a small wide mouth jar.

  2. Place an immersion blender all the way to the bottom of the jar.Make sure the the whole egg yolk is under the circle of your immersion blender.

  3. Turn it on. Keep it on the bottom until you see everything start to turn white then very slowly pull the blender up.

  4. Continue moving the blender up and down to finish blending.

  5. Put the lid on, lable & refrigerate for up to 14 days.

Extra Tips & Options

  • This makes one cup.

  • You can double the recipe.

  • If you want it to taste more like “Miracle Whip”, add an additional ½ teaspoon vinegar & 1 teaspoon powdered Swerve or Monk sweetener

  • You can add 2 teaspoons siracha to make a creamy siracha mayo

  • You can add 1 teaspoon fresh minced garlic & ½ teaspoon powdered garlic to make a garlic mayo

  • You can add equal parts mayo & finely chopped pickle with a little onion to make a quick tarter sauce.

Let me know if you try it & what you add!!

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