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.
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 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)
- Put all ingredients in a blender or food processor and blend at medium speed until mixed and emulsified.
- Store in an air-tight container for up to 2 days (though it tastes best if used immediately.
Ever tried making your own mayo? What did you use?