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.
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 Avocado Mayo Recipe
- 2 ripe avocados
- ¼ cup olive oil
- 1 tsp lemon juice (or lime juice, or apple cider vinegar)
- ½ tsp garlic powder
- 1 tsp salt
- 1 TBSP Dijon mustard
- ½ tsp pepper
- Remove pit and peel from avocados.
- Put all ingredients in a blender or food processor and blend at medium speed until mixed and emulsified.
Ever tried making your own mayo? What did you use?
Discussion (44 Comments)
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.
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?
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.
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!
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.:}
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.
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!!!
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!
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.
Go to https://wellnessmama.com/1739/healthy-mayonnaise/. Someone posted in the comments about their variation tasting like Hellmans.
Think avocado oil will work?
I did this avocato mayo recipe. It’s perfect! Very yummi! Thanks.
Huges from Brasil
So glad you liked it!