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A pink bowl filled with creamy, light green avocado dip sits on a pink surface next to roasted corn, a halved avocado, a lemon wedge, and a bottle of oil.
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Homemade Avocado Mayo

Try this easy avocado mayo recipe made with egg, avocado oil & fresh avocado for extra flavour and a thicker, creamier texture.
Prep Time5 minutes
Total Time5 minutes
Course: Sauce, Side
Cuisine: American
Diet: Gluten Free
Servings: 10
Calories: 22kcal
Author: Mimi Harrison

Ingredients

  • 1 ripe avocado
  • 1 egg
  • 1 cup Avocado oil
  • 2 tsp Lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp sea salt

Instructions

  • 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

Calories: 22kcal | Protein: 1g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g