Avocado Mayo Recipe (Egg-Free)

egg-free mayonnaise recipe with avocado

I know, I know, by definition, mayonnaise is an emulsion of egg yolks, oil and an acid like lemon juice, but since I don’t do well with eggs and they aren’t allowed on the 30-Day Autoimmune Reset, I decided to experiment with an avocado mayo recipe.

Most commercial mayonnaise recipes also have soybean oil or vegetable oils which we avoid completely. If you tolerate eggs, my original homemade mayo recipe is a great alternative, but if you are doing the 30-Day reset or can’t eat eggs, it isn’t a good option.

Avocado Mayo?

I wanted to find an egg-free mayo recipe that was still a great source of healthy fats and that could be used as mayo in things like tuna salad and chicken salad. I’d already tried using plain mashed avocado and it worked pretty well but I wanted to see if I could get a little closet to the texture and flavor or regular mayonnaise.

I experimented with several different types of oils, and pure olive oil (not extra virgin) works really well and so does avocado oil.

I found that adding a little bit of acid like lemon/lime juice or vinegar helps mimic the natural flavor of regular mayo and if I’m not on the autoimmune reset program, adding a little mustard helps as well.

I discovered by accident (I was in autoimmuni-tea mode) that adding a little bit of collagen hydrolysate really helps with the texture and keeping it emulsified (plus it adds some extra collagen and protein). This ingredient is completely optional but if you decide to add it, this is the brand I used.

One advantage of this avocado mayo is that it has less of a chance of separating than egg and oil based mayo and it can be easily re-mixed if it does.

egg-free mayonnaise recipe with avocado

6 votes


Egg Free Avocado Mayo

Egg free mayonnaise made with fresh avocado and heart healthy oils is a great substitute for conventional mayo which contains eggs and vegetable oils.


  • 2 ripe, fresh avocados
  • 1/4 cup high quality olive oil (here's how to tell if your olive oil is healthy or not)
  • 1 teaspoon of lemon juice, lime juice or apple cider vinegar
  • 1/2 tsp garlic powder
  • 1 teaspoon salt
  • 1 tablespoon dijon mustard (if not on 30-Day Reset)
  • 1/2 tsp ground black pepper (if not on 30-Day Reset)


  1. Put all ingredients in a blender or food processor and blend at medium speed until mixed and emulsified.
  2. Store in an air-tight container for up to 2 days (though it tastes best if used immediately.
  3. Enjoy!

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Ever tried making your own mayo? What did you use?

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Reader Comments

  1. I was wondering if you could use coconut oil in place of the olive oil? I am guessing they have different properties that might make you not want to do that…like the fact that coconut oil hardens at certain temps?
    But I thought I would ask anyway!


    • If you need a sub try palm oil maybe, unless you are going to eat it immediately. The coconut oil will solidify in the fridge and mess it up, I think. That said, I haven’t tried it so it might be worth an experiment.

      • Ok, great! Thanks. I just might have to experiment 🙂

      • palm oil is REALLY bad for the environment, wildlife and vast deforestation when this oil is processed and produced. plz wellnessmama i hope u can research on this and not recommend. plus avocado oil would be perfect for this! lol i use “olivado” on amazon its awesome

  2. This sound delicious! I’m not a mayo fan, but my husband and kids love it. I’m always trying to find ways to “sneak in” healthy foods. 😉

  3. I love using just smashed up avocado in lieu of mayo on sandwiches, but I’d never thought to actually make a mayo FROM avocado! This sounds so yummy!
    Usually my homemade mayo is simply egg yolk, extra virgin olive oil, lemon juice, salt & pepper.

  4. Amazing- I have been looking for a good dairy-free mayonnaise recipe that doesn’t involve yucky oils. Thank you for yet another awesome recipe!


  6. This is such a great idea! All the alternative mayo recipes I have seen use tofu, and I have heard mixed things on tofu so I have been trying to eat less, but this is perfect. Now if only I had a ripe avocado… The one I tried to eat earlier today was WAY not ready. Why I didn’t check before cutting into it, I don’t know.

  7. Why Pure Olive Oil vs Extra Virgin? Recipe says high quality olive oil, but I thought “pure” olive oil wasn’t as high quality as extra virgin.
    I’m excited to try this!

  8. How much is “a bit” of collagen hydrolysate? Thank you.

  9. Will it turn brown because of avocados ? Thank you.

  10. I love your blog. Thank you, Thank you for taking the time to share your recipes and thoughts. I’ve found it extremely helpful.

    My question is what do you do in social situations? I cook paleo at home and some non-paleo (but healthy stuff) for my son and husband. This past weekend we hung out with friends and my 2 1/2 year old ate a ton of homemade (no idea what was in them) muffins. He was amped, hyper and cranky afterwards and I’m wondering how you deal with your kids eating food you wouldn’t serve them at home. Do you let them do whatever and then if they feel ill afterwards, start the discussion about food and health? Or do you tell them they are not allowed to eat what’s served at other people’s houses without your permission?

    • I try to help my kids to understand what goes into food so that they can make their own informed choices. I have had the happy experience of watching them choose healthy options most of the time, and when they don’t, they usually feel “icky” so it’s added incentive to them.

  11. I did this avocato mayo recipe. It’s perfect! Very yummi! Thanks.
    Huges from Brasil

  12. Think avocado oil will work?


  14. Oooooh thank you so much for this recipe! I got an immersion blender for Christmas, and was so excited to be able to make homemade mayo so we could enjoy some healthy fats and proteins (and just the mayo itself;o) without the cruddy veg/canola/soy oils, but then allergy testing revealed I have an egg allergy (nooooooo!!). I may try it with duck eggs as I supposedly can have those..? But, for now, this will be a great alternative to try!

  15. I know this recipe is eggless, but I can eat eggs, so I made it and put on my egg and English muffin breakfast. It was delicious!! I love avocados and always have some on hand. I bet you could even use this recipe as a dip for veggies. I added a bit more lemon juice just for my liking, but kept everything else the same. Thanks for sharing. It’s a great recipe!!!

  16. Can’t wait to try this! How long will it last in the frig?

    • Up to a week, depending on how ripe your avocados are when you make it.

      • If it turns brown, does that mean its bad? Any way to make this last longer then up to a week? I had hoped to make a bigger batch so I’m not making it frequently.

  17. I always used Cain’sMayonnaise – very little of the bad additives.. I don’t use mayonaise often so a jar lasts a while. I ran out and bought anoter jar and it was HORRIBLE. Iworte to them and asked what they had done to the recipe. they said it was the one thyalways use – well I know it isn’t – a very heavy oil stuck to my lips and I couldn’t rub it off – it was just terrible. I wrote to them again and they offered to give me a coupon for another jar , free. I told them I didn’t ant any more if that is the way they make it and they till insisited that it was the same recipe. THen I looked into it a bit more – my dear Cain’s Comany had either merged or sold out to another company and they changed the recipe and were telling the truth that it was the same mayonnaise as they have always made – but negrcted to say it was not Cains any more.

    Since then, I have bottle of good salad dressing and put that on my sandwich bread with a teasoon so it dribbles on more evenly..

    I still get Cains pickles – the new company hasn;t figured out how to spoil them , yet.:}

  18. Just made this recipe for my dad because he eats a lot of mayonnaise and I wanted to help him be healthier. I feel like the lemon juice and salt overpowered it a little bit, so I added like 1/4 banana to balance it with some sweetness. It tastes kind of weird but good!