Condiments & Sauces Recipes Whole30

Easy Homemade Whole Egg Mayonnaise

Since we try to focus on whole unprocessed foods, I do my best to avoid industrial seed oils like canola oil, high fructose corn syrup, and other refined sugars. Pretty much every commercial sauce or condiment is based on these cheap, highly processed ingredients though. So in an effort to minimize these in my family’s diet, I’ve been experimenting with making my own condiments. I make a pretty good ketchup, and I’ve been working on perfecting my homemade barbecue sauce. But I’d never even considered homemade mayonnaise until recently.

I like egg salad, but not the store-bought mayonnaise or dressing used in it. So I decided to try making my own. I’m not sure why, but I was kind of intimidated by the idea of making my own mayo. Once I actually tried it though, I couldn’t believe how easy and how delicious it was! If you’ve never had homemade mayonnaise, do yourself a favour and try this. This stuff is the essence of mayonnaise – it’s seriously so much better than store-bought!

Homemade mayonnaise made with whole eggs and avocado oil. Simple, real food. Paleo and Whole30 friendly.

Lots of mayo recipes only call for the yolk, but including the egg white gives it a lighter, fluffier taste that I prefer. Crack one whole egg into your blender. Add two teaspoons of fresh lemon juice, one teaspoon of white wine vinegar, half a teaspoon of mustard powder, half a teaspoon of sea salt, and a quarter of a teaspoon of garlic powder. Blend well.

This homemade mayonnaise recipe uses avocado oil instead of the more typical olive oil because avocado oil has a milder taste and works SO much better. Take three quarters of a cup and s-l-o-w-l-y drizzle a thin stream into the blender while it’s still going. Just keep blending while you slowly add the oil until the mixture emulsifies and thickens into recognizable mayo. I’ve made this using a stick blender too. Either way works.

Once you’ve got your mayo, feel free to jazz it up with different seasonings. I like to add a half teaspoon of chipotle chili powder to make a chipotle mayo that tastes awesome with veggie sticks or sweet potato fries. Or add two tablespoons finely minced pickled gherkins, one tablespoon lemon juice, and half a teaspoon of dried dill for a quick paleo tartar sauce.

Homemade mayonnaise should keep for at least a week in the fridge.

A note about food safety: This recipe contains raw egg. According to the Center for Disease Control, about 1 in 20,000 eggs is contaminated with salmonella. Older adults, young children, pregnant women, and people in poor health are at increased risk for serious illness. If you have any concerns about raw egg, there are many simple tutorials available online on how to pasteurize eggs at home.

Easy Homemade Whole Egg Mayonnaise


  • 1 whole egg
  • 2 teaspoons lemon juice
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 3/4 cup avocado oil


  • Add egg, lemon juice, vinegar, and spices into a blender and blend until smooth.
  • While blender is still going, drizzle oil in slowly.
  • Blend until mixture emulsifies and thickens into mayonnaise.


Chipotle Mayo: Blend in 1/2 teaspoon chipotle chili powder
Paleo Tartar Sauce: Blend in 2 tablespoons minced pickled gherkins, 1 tablespoon lemon juice, 1/2 teaspoon dried dill
This post is linked up to some fantastic recipe link parties. Check out my Link Parties page to see where I’m linking up and to find some wonderful blogs and more amazing recipes!

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      • i tried this and added the 2 tablespoons minced pickled gherkins, 1 tablespoon lemon juice, 1/2 teaspoon dried dill and used it with fried fish it was different but we enjoyed it very muck

  • I’ve never made homemade mayo, but I always hear that it tastes so much better than store bought. Thank you for sharing, Olivia. It does look very easy!

  • I’ve never made my own mayo before..I might have to try it now! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

  • I was just wondering how avocado oil would work for mayo, whoohooo. Thanks for the recipe 🙂

    • I ONLY use avocado oil for this. It’s a healthy fat and tastes so much milder than olive oil. Enjoy!

  • I look forward to trying to make this at home! We don’t eat a lot of mayonnaise, and I find it a huge waste to buy a jar and only use a few tablespoons of it for a BBQ or something, and then never touch it again. It would be much better to be able to make only as much as we need.

    • I know exactly what you mean. We used to waste a lot of store bought mayo too. (Plus this is so much tastier!)

  • This is very similar to ‘my’ recipe. I started using one whole egg vs. 2 yolks that are usually called for because the whites end up lost in the fridge & going bad. I do skip the garlic powder, but maybe I’ll try that next time I make mayo (which might likely be today).

  • Have you heard of Payo on Kickstarter? They already met their goals, but I’m not sure when they’re going to start selling. Nice to have a few premade stuff on occasion when you’re not feeling up to making things from scratch. =)

  • I used just plain white vinegar and no lemon juice. I used Pompeiin light olive oil. It came out really tasty. The last time I tried the recipe I used avocado oil and it did have lighter consistency, but I didn’t use any vinegar so it was missing something. I wrote down every thing I did so I will remember how it tastes. Over all the recipe is really easy, tasty and no artificial anything.

    • Yes, if you leave out the vinegar you won’t get the nice tang that good mayo has. Glad you like this recipe!