Homemade Avocado Mayo Recipe (Thick & Creamy)
Jump to Recipe
Most avocado mayo recipes blend everything at once, but this one works a bit differently. You emulsify the egg and oil first, then add the fresh avocado after for much better texture and flavour. That extra step makes such a difference!! It’s thicker, greener & way more balanced. You’ll love this avocado mayonnaise on sandwiches or bowls like my High Protein Dense Bean Salad with Chicken.
A Quick Look At The Recipe
- ✅ Recipe Name: Homemade Avocado Mayo Recipe (Thick & Creamy)
- 🕦 Ready in: 5 minutes
- 🤝 Serves: 10
- 🧑🍳 Main ingredients: avocado, egg, avocado oil, lemon juice
- ✨ Summary: Try this easy avocado mayo recipe made with egg, avocado oil & fresh avocado for extra flavour and a thicker, creamier texture.
Why you’ll love this recipe
Making homemade avocado mayo with an immersion blender is honestly easier than you’d think.
- Flavourful: Unlike store-bought versions, this avocado mayo recipe uses fresh avocado for fuller flavour and colour. It’s genuinely good enough to upgrade anything from wraps to my Air Fryer Chicken Patties.
- Customisable: You can adjust the lemon, mustard, or salt to suit your taste, or add garlic and herbs. It works as a spread, dip, or dressing base.
- Immersion blender method: My avocado mayonnaise recipe is way quicker & easier than traditional ones. I actually like using an immersion blender for The Best Submarine Dressing Recipe as well.
This would work well with grilled or roasted proteins like Extra Crispy Pork Cutlet (Pan-Fried in Cast Iron), Peri Peri Chicken Wings (Nandos Fakeaway), or Roasted Turkey Legs (Easy & Juicy).
Table of Contents
Ingredients
You’ll need these avocado mayo ingredients for the perfect creamy, thick texture:
- Egg: The egg yolk contains lecithin, which binds oil and liquid together into a smooth emulsion. Try to use a fresh egg at room temperature for the best results.
- Avocado oil: Avocado oil has a neutral flavour that lets the avocado shine without any bitterness. Light olive oil can work, but I’d avoid strong extra virgin oils unless you prefer a bold taste. If you’ve got any left over, use it to make this Quick & Easy Boom Boom Shrimp.
- Ripe avocado: The mashed avocado adds body, colour, and an extra layer of flavour to the avocado mayo. Make sure it’s fully ripe so it blends completely smooth.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
- Make it garlic aioli-style: Add a small crushed garlic clove before blending the avocado mayo for a sharper finish. It pairs beautifully with my Greek Yogurt Chicken Marinade with Lemon and Shallot.
- Use pasteurised egg: If you’re concerned about raw egg safety, use a pasteurised egg and follow the same method.
- Skip the mashed avocado: For a more traditional texture, use only avocado oil and omit the fresh avocado. This works well in salads like my Jennifer Aniston Salad.
How to make Creamy Avocado Mayo
Step 1: Thoroughly mash the ripe avocado in a bowl with a fork and set aside.
Step 2: Add the egg, oil, lemon juice, mustard, and salt to a tall glass. Blend from the bottom up until thick and creamy.
Step 3: Add the mashed avocado to the glass and blend again until fully smooth and combined.
Step 4: Transfer the mayo to a serving bowl. Taste it and add a pinch more salt if needed.
If you like making your own staples from scratch, you might also enjoy Low Sugar BBQ Sauce Recipe (Easy, Healthy & Full of Flavor), Steak Dipping Sauce (Cowboy Butter!), or Homemade Nando’s Seasoning (Easy Peri-Peri Spice Mix).
Tips for the best result
- You need to add the egg into the glass first as this will help it emulsify with the avocado oil. For best results, let the egg come to room temperature before blending.
- If your avocado mayo comes out watery, it means the egg didn’t manage to emulsify with the oil. Simply add another egg into a narrow glass, then pour the watery mayo mix on top and repeat the process. The avo mayo should thicken up nicely.
- Adjust lemon and salt after blending since the avocado richness can mute acidity a bit.
Why This Avocado Mayo Stays Thick and Creamy
Many avocado mayo recipes blend everything together at once, which can honestly dilute flavour and weaken the structure. If you’ve ever wondered how to make avocado mayo that actually turns out thick and stable, this method is the difference. Emulsifying the egg and oil first creates a nice solid base before the avocado goes in.
Blending the avocado in at the end keeps the flavour super fresh and helps it thicken up naturally. The result is greener and way more flavourful than oil-only or blended-all-at-once versions.
The narrow container and base-blending technique ensure the lecithin in the yolk binds the oil immediately. Once the emulsion forms, the rest of the oil incorporates smoothly as you lift the blender.
Serving Suggestions
Once your avocado mayo is ready, you can use it in loads of different ways. The thick texture makes it perfect as both a spread & a dip.
Try it with:
Leftover Storage and Reheat Instructions
Refrigerator: Store in an airtight container for up to 3-4 days. Keep it chilled at all times because of the raw egg. The colour may darken slightly over time due to the fresh avocado, but it’s still safe to eat if stored properly.
Freezer: Not recommended, as the emulsion will separate when thawed.
Reheat: This avocado mayo should not be heated and is best served cold or at room temperature.
Recipe FAQs
Yes, but use a light olive oil to avoid bitterness. Extra virgin olive oil can create a strong, sometimes sharp flavour that you might not want.
Use fresh, good quality eggs and keep the mayo refrigerated at all times. If you’re worried about it, substitute with a pasteurised egg instead.
After you learn how to make avocado mayonnaise, you can store it in an airtight container and use it within 3-4 days for best freshness and safety.
Yes. You can skip the egg and use only mashed avocado blended with oil and lemon juice, but the texture will be looser and more like a creamy dressing than proper mayo. For a closer match, you could use a vegan mayo base and blend in fresh avocado. Just note the avocado and mayo won’t emulsify the same way without the egg.
The lemon juice helps slow browning, but air exposure is what actually causes it. Store it in a small airtight container and press plastic wrap directly onto the surface before sealing.
Yes, this version fits keto and paleo as written. For Whole30, make sure your mustard is compliant and avoid any added sweeteners. Always double-check the avocado mayonnaise ingredients and their labels to be safe.
If you’ve got more ripe avocados to use up, try The BEST Avocado Toast with Halloumi, Simple Tricolore Salad, or Huevos Rancheros inspired Baked Bean Bowls.
If you tried this Avocado Mayo, it would mean so much to me if you couldleave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Homemade Avocado Mayo
Ingredients
- 1 ripe avocado
- 1 egg
- 1 cup Avocado oil
- 2 tsp Lemon juice
- 1 tsp Dijon mustard
- 1 tsp sea salt
Method
- Mash the avocado thoroughly with a fork.
- To a tall & narrow glass/container, add the egg, lemon juice, Dijon mustard, salt and avocado oil.
- Place your immersion/hand blender at the base of the container, ensuring the egg yolk is under the blade. Blend for about 10 seconds, keeping the hand blender at the base of the glass, then slowly move the blender up and down once the egg yolk has incorporated.
- Once thickened, add your mashed avocado and blend again to incorporate
- Blend until fully combined and taste to adjust the seasoning if necessary.
Notes
- You need to add the egg into the glass first. This will help to emulsify with the avocado oil.
- If your mayo is watery, it means that the egg didn’t manage to emulsify with the oil. Don’t worry though, we don’t have to waste this! Simply add another egg into a narrow glass, then add pour the watery mayo mix on top. Repeat the process and it should thicken.
- I’ve gone for double hit of avocado with the oil and also the blended avocado, you can definitely just go for the avocado oil though if you want.
Nutrition
- Weekly meal plans with a £20 budget
- 150+ exclusive recipes
- Personal dashboard
- Exclusive step by step videos
- Shopping list tools
- Advert Free experience
