Healthier Homemade Mayo Recipe

Most mayonnaise sold in grocery stores is made with unhealthy soybean and canola oils. These oils are very high in inflammatory polyunsaturated fats and contribute to inflammation in the body. This recipe is made with a mild tasting, avocado or light olive oil and is much better for your health and waistline.

It is so thick and creamy, far superior than any store-bought mayonnaise out there. There’s nothing like a freshly made mayonnaise for your coleslaw, egg salad, tuna salad and sandwiches. Serve this mayo on this gluten free bread found here!

Healthier Homemade Mayo (soy free, paleo)

Makes about 1 cup.


  • 1 pastured egg, room temperature
  • 2 tsp lemon juice
  • 1/2 tsp sea salt
  • 2 tsp Dijon mustard
  • pinch of pepper
  • 3/4 cup avocado oil or light olive oil


In a glass bowl or ceramic mug, blend the egg, lemon juice, salt, mustard and pepper with an immersion blender. Now very slowly, drizzle in olive oil. Be careful not to pour too fast or the mayo will separate. Blend for 2-3 minutes or until mayo is a thick and creamy consistency. Serve immediately or store in a tightly covered jar or bowl for up to three days.

Note: The key to making this recipe is the immersion blender. It works so well for this, not sure what the results would be like with a blender or if whisked by hand.

Optional ad-ins: chipotle pepper in adobo, jalapeno, sriracha, cumin, etc.


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