Avocado Mayo Recipe (Egg-Free)

I know, I know, by definition, mayonnaise is an emulsion of egg yolks, oil, and an acid such as 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 closer to the texture and flavor or regular mayonnaise.

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

I also learned that adding a little bit of acid like lemon/lime juice or vinegar helps mimic the natural flavor of regular mayo and helps keep the avocado from browning so quickly. 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 with 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.

Healthy Avocado Mayo Recipe

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.

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4.72 from 7 votes

Egg-Free Avocado Mayo Recipe

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

Course Condiment

Servings 2 cups

Calories 50kcal

Author Katie Wells

Ingredients

• 2 ripe fresh avocados
• ¼ cup  olive oil
• 1 tsp lemon juice lime juice, or apple cider vinegar
• ½ tsp garlic powder
• 1 tsp  salt
• 1 TBSP Dijon mustard
• ½ tsp ground black pepper

Instructions

• Remove pit and peel from avocados.
• Put all ingredients in a blender or food processor and blend at medium speed until mixed and emulsified.
• Enjoy!

Notes

Store in the refrigerator in an airtight container for up to 2 days (though it tastes best if used immediately).

Nutrition

Serving: 2TBSP | Calories: 50kcal | Carbohydrates: 1.9g | Protein: 0.6g | Fat: 4.9g | Saturated Fat: 0.8g | Sodium: 126mg | Fiber: 1.3g | Sugar: 0.6g

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