I share a creamy, wholesome twist on traditional mayonnaise using avocado oil and minimal ingredients. This easy avocado mayo gives me the smooth texture I love without the additives.

Healthy Avocado Mayo Recipe

Why I’ll Love This Recipe

I love this recipe because it lets me enjoy a rich, satisfying condiment without guilt. The healthy fats from avocado oil make it better for me than store‑bought mayo, and I control exactly what goes in. It only takes minutes and works beautifully on sandwiches, dips, or salads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large egg yolk (room temperature)
1 cup light‑tasting avocado oil
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
Pinch of salt

Directions

In a small food processor or a tall, narrow jar (if using an immersion blender), I combine the egg yolk, lemon juice, Dijon mustard, and salt.
I start blending on low speed. While blending, I slowly and steadily drizzle in the avocado oil — this gradual addition is key to getting a thick emulsion.
I continue blending until all the oil is incorporated and the mixture becomes creamy and thick.
Finally, I taste and adjust with more salt or lemon juice if needed.

Servings and timing

Prep time: 5 minutes
Blending time: 5 minutes
Total time: 10 minutes
Yields: about 1 cup of avocado mayonnaise

Variations

I sometimes add a pinch of garlic powder for a subtle kick.
A few drops of truffle oil bring an earthy, gourmet twist.
To make a vegan version, I replace the egg yolk with aquafaba (chickpea brine).
I can change the acidity by using lime juice or a mild vinegar instead of lemon.

storage/reheating

I store my avocado mayo in an airtight container in the refrigerator. It keeps well for up to one week. I don’t reheat it — it’s best served cold or at room temperature.

FAQs

How long does homemade avocado mayonnaise last?

It typically stays good for up to one week in the fridge when stored in a sealed container.

Can I make this mayo without an egg yolk (vegan)?

Yes — I use aquafaba (the liquid from canned chickpeas) instead of egg yolk to make it vegan-friendly.

Is avocado mayo really healthier than traditional mayo?

Yes — when made with pure avocado oil and few ingredients, it’s a better alternative because I avoid processed oils, preservatives, and unnecessary fillers.

Can I use olive oil instead of avocado oil?

I could, but extra virgin olive oil tends to have a strong flavor that might overpower the mayo. Avocado oil is preferred for its neutral taste.

What dishes pair well with avocado mayonnaise?

It works great as a sandwich spread, dip for vegetables, a base for salad dressings, or to bind chicken or tuna salads.

Conclusion

I’m thrilled with this healthy avocado mayo — it’s fast, creamy, and clean. Whether I use it for sandwiches, dips, or salads, it never disappoints. Give it a try and enjoy your own homemade, guilt‑free mayo.