This homemade avocado mayo is made using fresh avocado and a small amount of traditional mayonnaise base prepared from scratch. It is deliciously creamy, easy to make and ready in under 10 minutes.
This avocado mayo involves making a small amount of traditional mayo and replacing some of the oil with fresh avocado. It’s tangy, savoury, with a distinct avocado flavour. It’s more nutritious and lower in calories than regular mayo but has a similar, luxuriously creamy texture.
Avocado mayo ingredients and substitutions
- Avocado: use ripe avocado.
- Oil: I used vegetable oil (rapeseed) but sunflower or any other neutral tasting oil will work, too. More on that below.
- Egg yolk.
- Lemon juice: adjust the amount to taste. I do not recommend substituting vinegar as this can add bitterness.
- Mustard: I used Dijon but any smooth, creamy mustard will work, too.
- Fine sea salt.
Can I use avocado oil
Yes, but only the refined variety, which has a milder flavour and lighter colour than extra virgin avocado oil. Extra virgin avocado oil does not have a neutral flavour (it tastes like avocado, but also a bit like mushrooms and is slightly bitter) and can make your avocado mayo a little bitter.
In fact, I made a batch using cold-pressed extra virgin avocado oil without the avocado pulp and the result was a very bitter mayo (though it did have a lovely bright green colour).
Top tip
For best results use your favourite (or most easily available) mild, neutral tasting oil. Mine is rapeseed.
Is avocado mayonnaise healthier than regular mayo
Yes, it is!
How it compares to commercially produced mayo
While commercially produced mayonnaise contains thickeners, antioxidants and sugar, this avocado mayo recipe is completely natural and sugar free. And, crucially, lower in fat.
How it compares to traditional homemade mayo
Although traditional homemade mayo is also a completely natural product it has a very high fat content. In this avocado mayo, on the other hand, most of the oil has been replaced by nutrient-rich avocado.
Step-by-step recipe instructions
1.Whisk together the egg yolk, 1 teaspoon of lemon juice and mustard until combined.
2. Start adding the oil drop by drop whisking all the time. It’s important to do this slowly to prevent the mixture splitting.
3. When you’ve added half the oil add the salt as well as another teaspoon or so of lemon juice and continue whisking in the oil (still very slowly). This is your mayo base. Set aside.
4. Puree the avocado and whisk into the oil mixture until thoroughly combined. Alternatively puree the avocado along with the mayo base (use a hand blender/immersion blender to do this).
5. Adjust the seasoning and add a little more lemon juice if needed. Either serve your avocado mayonnaise immediately or place in an airtight container and chill for 30 minutes before serving if you prefer.
How to guarantee the recipe will work
This homemade mayo with avocado is simple to make, but to ensure 100% success it’s important to remember the following:
- Make sure your egg yolk is at room temperature.
- It is absolutely critical to whisk in the oil very slowly (drop by drop), especially at the start, to ensure the mixture doesn’t split.
Serving suggestions
This mayonnaise with avocado is just as versatile as regular mayo so you can combine it with other ingredients and use in sandwiches, salads or dips. For example, you can use it in deviled eggs, grilled eggplant sandwich, creamy turkey avocado salad and any other recipe that calls for mayo and an extra avocado flavour.
It makes a great dip to enjoy with nachos or raw vegetables. It’s also delicious with marinated chicken and crispy baked chicken fingers!
If you want to use it in a creamy salad dressing simply loosen its consistency with a bit of yogurt or kefir and add herbs and seasoning.
How long will it keep
This avocado mayonnaise with egg should be used within 2 days. It’s important to store it in an airtight container and keep refrigerated (so it retains its lovely light green colour). If, however, the top starts to change colour and become a little grey (which shouldn’t but can happen) just give the mixture a good stir before using.
How to add flavour to avocado mayo
This healthy mayo with avocado is delicious as it is but you can create different flavour combinations by adding various ingredients to it. These may include:
- Freshly chopped chives or mint.
- Garlic: fresh, crushed or a little garlic powder.
- Black pepper.
- Cayenne pepper or finely chopped green chillies for added heat.
- Lime zest for a burst of citrus flavour.
Top tips
- Whisk the oil into the mixture very slowly (drop by drop) to prevent it splitting.
- Use ripe avocado without any dark spots etc.
- It is best to stick to the recommended amounts to start with and add more lemon juice or salt if needed after you’ve made the recipe.
- If you want to spice up this fresh avocado mayo use cayenne pepper or chopped green chillies rather than more mustard, which can be a little overpowering and also add bitterness.
- Best served within 2 days. Keep refrigerated in an airtight container.
- NOT suitable for freezing.
Related recipes
- Creamy Dill Mustard Sauce Recipe (Low Fat)
- Healthy Ranch Dressing with Fresh Herbs
- Roasted Kale Dip with Avocado
- Vegan Caesar Salad Dressing
Keep in touch!
If you make this healthy avocado mayo recipe I'd love to know how it turned out for you. What oil did you use? How did you serve it? Let me know in the comments below, thanks:)
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Homemade Avocado Mayo Recipe
Equipment
- Bowl and whisk
- Hand blender
Ingredients
- 4.23 ounces (120 g) avocado flesh approx. 1 small or ½ v. large avocado
- 1 small egg yolk at room temperature
- 2 tablespoons vegetable oil rapeseed, sunflower etc., see *Notes below
- ⅓ teaspoon Dijon mustard
- 2½-3 teaspoons lemon juice
- ¼ teaspoon fine sea salt
Instructions
- Whisk together the egg yolk, 1 teaspoon of lemon juice and mustard until combined.
- Start adding the oil drop by drop whisking all the time. It’s important to do this slowly to prevent the mixture splitting.
- When you’ve added half the oil add the salt as well as another teaspoon or so of lemon juice and continue whisking in the oil (still very slowly). This is your mayo base. Set aside.
- Puree the avocado and whisk into the oil mixture until thoroughly combined. Alternatively puree the avocado along with the mayo base (use a hand blender/immersion blender to do this).
- Adjust the seasoning and add a little more lemon juice if needed. Either serve your avocado mayonnaise immediately or place in an airtight container and chill for 30 minutes before serving if you prefer.
Notes
- Whisk the oil into the mixture very slowly (drop by drop) to prevent it splitting.
- Use ripe avocado without any dark spots etc.
- *Use any neutral tasting oil (such as vegetable: rapeseed, sunflower) or refined avocado oil.
- It is best to stick to the recommended amounts to start with and add more lemon juice or salt if needed after you’ve made the recipe.
- If you want to spice up this fresh avocado mayo use cayenne pepper or chopped green chillies rather than more mustard, which can be a little overpowering and also add bitterness.
- Best served within 2 days. Keep refrigerated in an airtight container.
- NOT suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Alan Burns
It was absolutely delicious! Avocado recipes are my favourite 🤩
Monika
Thank you!