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Avocado Mayo Recipe (Egg-Free)

Katie Wells Avatar
Katie Wells

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egg-free mayonnaise recipe with avocado
Wellness Mama » Blog » Recipes » Condiment Recipes » 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.

egg-free mayonnaise recipe with avocado

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.
Calories 50kcal
Author Katie Wells
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Servings

2 cups

Ingredients

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!

Nutrition

Nutrition Facts
Egg-Free Avocado Mayo Recipe
Amount Per Serving (2 TBSP)
Calories 50 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Saturated Fat 0.8g5%
Sodium 126mg5%
Carbohydrates 1.9g1%
Fiber 1.3g5%
Sugar 0.6g1%
Protein 0.6g1%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

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

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

44 responses to “Avocado Mayo Recipe (Egg-Free)”

  1. Michele Avatar
    Michele

    I really, really miss mayo, and I want to do a more ketogenic approach in between holidays. I’m allergic to eggs, so I decided to try using avocado in place of the eggs in a mayo recipe, not in place of the oil. I did use avocado oil, a naturally refined type, but only replaced the volume of egg yolks with the actually avocado. The result tasted like real mayo, not just whipped avocado spread.

    Anyway, just commenting so others can give it a whirl. I used the mayo recipe from Nourishing Traditions and just eyeballed the substitution amount.

    Reply
  2. Matthew Avatar
    Matthew

    Both of your recipes (avocado and egg-based) are really good. Can you tell me why you don’t recommend extra-virgin olive oils in these?

    Reply
    1. Kristin Avatar
      Kristin

      I don’t know her reasoning, but I do know that extra-virgin olive oil has a stronger olive taste than regular (pure) olive oil. In another mayonnaise recipe I’ve used, it recommends “light tasting” olive oil rather than extra virgin purely for the taste.

      Reply
  3. Hannah Landman Avatar
    Hannah Landman

    4 stars
    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!

    Reply
  4. Barbara Avatar
    Barbara

    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.:}

    Reply
      1. Rachel Avatar
        Rachel

        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.

        Reply
  6. Lidia Avatar
    Lidia

    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!!!

    Reply
  7. Katie Avatar
    Katie

    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!

    Reply
  8. Nancy Russell Avatar
    Nancy Russell

    DOES ANYONE KNOW A RECIPE THAT TASTES LIKE HELLMANN’S MAYO BUT DOESN’T USE SOYBEAN OIL? IT’S FINE IF IT HAS EGGS ETC.

    Reply
  10. Maria Avatar
    Maria

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

    Reply
  11. suzanna Avatar
    suzanna

    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?

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      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.

      Reply
    2. Bea Avatar
      Bea

      Elena, adding lemon juice will help prevent oxidation and it acts as a preservative. 🙂 I’m a chef.

      Reply
  14. Adrienne Avatar
    Adrienne

    5 stars
    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!

    Reply
  15. Hayley Avatar
    Hayley

    5 stars
    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.

    Reply
  16. NANCY Avatar
    NANCY

    I MADE MAYONNAISE WITH EGGS, OLIVE OIL, MUSTARD ETC. IT WAS AWFUL. THE BEST TASTING MAYO IS HELLMAN’S BUT I DON’T BUY IT BECAUSE IT’S GOT ALOT OF BAD INGREDIENTS IN IT BUT THAT IS WHAT I COMPARE ALL OTHER MAYOS TO. DOES ANYONE HAVE A RECIPE THAT TASTES LIKE HELLMAN’S.

    Reply
  17. Christine Avatar
    Christine

    5 stars
    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!

    Reply
  18. Dani Avatar
    Dani

    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.

    Reply
    1. George Avatar
      George

      You do realize that bread made from wheat is horrible for your health right?

      Reply
  19. Laura Avatar
    Laura

    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. 😉

    Reply
  20. Mary Avatar
    Mary

    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!

    Thanks!

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      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.

      Reply
      2. faith Avatar
        faith

        5 stars
        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

        Reply
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