Recipe By sammyc14
Published Jul 10th
Prep 10m Cook - Additional - Ready In 10m
Servings 16 servings Calories 125.3

Paleo-style mayonnaise. You can make spicy mayo by adding chipotle powder!

Recipe Ingredients

  • 1 large egg
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon dry mustard
  • ½ cup light olive oil
  • ½ cup avocado oil
  • ¼ teaspoon ground white pepper

Cooking Directions

  1. 1 Place egg, lemon juice, and mustard into a food processor. Cover,and blend until frothy; keep food processor running. Drizzle in olive oil and avocado oil, drop by drop, through the drip hole in the top until smooth and creamy. Season with white pepper. Refrigerate in a sealed container.

Nutrition Facts

  • Calories 125.3
  • Carbohydrate 0.2 g
  • Cholesterol 11.6 mg
  • Fat 13.9 g
  • Protein 0.4 g
  • Saturated Fat 1.8 g
  • Sodium 4.5 mg
  • Sugar 0.1 g

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Chef's Notes

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.


  1. I'm allergic to eggs but I'm also the home cook so according to my test bunnies this is pretty good. Not as salty as commercial mayo and maybe more lemony but yummy still. I just used straight olive oil. Next time I'll put 1/2 olive and 1/2 canola oil to lighten it up and spend - Read more ...
  2. I followed the recipe exactly and it was great. I like my avacado on the spicy side, so I added some chile lime seasoning and garlic powder. I love this mayo with tuna.
  3. I have made mayonnaise multiple times over the past year, and only with Free Range Eggs. It's the closest thing flavor-wise to the Best Foods (Helmans) mayonnaise out there. I make this mayo with Avocado oil because I don't care for the green color or intense flavor of the EVOO. It's very important to have - Read more ...
  4. This recipe didn't work for me.
  5. I made it as is except I'm out of dry mustard so I used a splash of prepared brown spicy mustard. I think the lemon juice was a typo(?) as it tasted like lemon. Maybe should be 1&1/2 tsp not tablespoons? I actually saw it as tsp and then added more when I saw tbsp - Read more ...
  6. This came out fantastic! My young sons are now in love with it! Thank you so much for this super yummy recipe! And to the reviewer who had issues with emulsification: try doing it with all the ingredients at room temp. I had similar issues when I first started making my own mayo and that - Read more ...
  7. it remained in liquid state.
  8. Just starting my second week on the Paleo plan and wanted to make my own Paleo-friendly mayo (as it is difficult to find and also tres expensive). This is amazing delicious and versatile! Thank you so much for creating this and also to the first two reviewers for their helpful suggestions!
  9. I like the recipe but loved it with a few tweaks. I used grapeseed oil instead of olive oil. It's light flavor really made it more light & fluffy & bright white like real mayo. I also added the white pepper, a pinch of sea salt, & a little ground garlic!!! Now this is wonderful - Read more ...
  10. I made this for the first time ever making mayonnaise today. My son and grandson are doing a 60 day Paleo style challenge though the cross-fit gym my son teaches at. I made it for the express reason of using in deviled eggs for Easter lunch. After tasting it and although good I felt it - Read more ...