Avocado Recipes

Homemade Mayo Recipe Using Fresh Avocado, Instead of Eggs

By Evelyn

Is it just me, or does it seem like every single homemade mayo recipe has eggs in it? Don’t get me wrong, I enjoy eggs as much as the next person, but I’m also all about a bit of variety, especially when it comes to my recipes. With that in mind, I’m thrilled to share this recipe for making a wickedly tasty homemade mayo using fresh avocado, instead of eggs.

Homemade Avocado Mayo Substitute

This recipe is perfect for anyone who may be allergic to eggs, or can’t eat them for whatever other reason. Avocado is a perfect substitute to use because it provides a thick and creamy texture to your mayo. On top of that, it’s also an excellent source of:

  • Dietary fiber
  • Heart-healthy monounsaturated fatty acids
  • Vitamins A, B6, E, and K
  • Essential minerals like potassium, sodium, and magnesium
  • Disease-fighting antioxidants, with daily consumption perhaps helping to ward off certain neurodegenerative diseases (1)

Making Egg-Free Mayonnaise

As you can see, there are quite a few perks to swapping out the eggs for fresh avocado when making homemade mayo. This recipe takes things even further though by also adding in ¼ cup of olive oil (be sure to aim for extra virgin olive oil!) as well. Olive oil offers similar benefits as the avocado; it’s a terrific source of healthy fats and antioxidants that has been shown to significantly reduce your risk of heart disease. (2)

Homemade Avocado Mayo Substitute

Rounding out the recipe are a few ingredients that are there mainly to up the flavor content of your mayo in a big way, while also providing their fair share of health benefits too. Of course I’m referring to the lemon juice, garlic powder, and Dijon mustard.

In order to actually make the mayo, all you’ll need to do is throw all of the above mentioned ingredients into a food processor and blend them until they make a smooth and creamy mixture (you can simply add a tablespoon of water at a time if the mayo turns out too thick until you reach your desired consistency). From there, it’s a simple matter of seasoning to taste with salt and pepper and you’ll be all set to enjoy one of the best tasting homemade mayo’s that I’ve ever come across.

Homemade Avocado Mayo Substitute

Before we wrap things up with this recipe, I thought it would be a good idea to quickly go over some information in hopes of answering any questions you may have concerning this recipe or any of the ingredients used. So without further ado:

Are Monounsaturated Fats Good For You?

It’s unfortunate that so many people are still under the mistaken belief that they should avoid all sources of dietary fat at all costs. While saturated fat is usually the type of fat that gets the worst rep (and even that’s debatable whether or not it’s deserved according to recent advancements in nutritional research), some people still try to limit all types of fat.

Quite contrary to being bad for you, monounsaturated fatty acids actually provide quite a few fantastic health benefits. This type of fat usually comes from vegetables, nuts, seeds, and fish.

According to the American Heart Association, monounsaturated fatty acids can help to reduce the ‘bad’ type of LDL cholesterol levels in your bloodstream, which can help to lower your risk of heart disease and stroke. (3)

Does Homemade Mayo Go Bad?

Unsurprisingly, homemade mayo goes bad just like store bought mayo does. And while your average bottle of brand name mayo can last up to a month past its use-by date as long as it’s stored in the refrigerator, homemade mayo doesn’t last quite as long without all of the added preservatives.

Homemade Avocado Mayo Substitute

On average, you can expect your batch of homemade mayo to remain fresh on your shelf for about 5-7 days, or you can keep it in the fridge for about two weeks or so.

Can You Use Avocado Oil Instead of Fresh Avocado?

While this particular recipe uses a single large avocado to make the mayonnaise, there are many people out there who would prefer to use avocado oil instead of the fruit itself. The good news is that yes, it’s totally possible to swap out the avocado and use avocado oil instead.

You’ll still be getting pretty much all of the same health benefits, only in a much more convenient way. In fact, avocado oil works so well for making homemade mayonnaise that we’ve actually shared a couple of recipes that use it. Feel free to check them out as well!

Homemade Avocado Mayo Substitute

Which Is Healthier, Avocado or Olive Oil?

Since there’s still so much public confusion in regards to dietary fats and whether or not they’re good or bad for you, quite a few people often wonder which foods that contain fats are the healthiest. This is even true when it comes to avocado and olive oil.

The truth is that both of these options are incredibly good for you. You really don’t have to worry about choosing one over the other. Both avocado and olive oil are excellent sources of monounsaturated fatty acids, disease-fighting antioxidants, and quite a few essential nutrients.

If anything, you could perhaps give the slight edge to avocado due to the fact that it also contains a modest amount of dietary fiber. At the end of the day though, both avocado and olive oil are incredibly good for you. There’s no need to worry too much about restricting either of them from your diet.

Is Homemade Mayo Keto-Friendly?

One of the biggest reasons that many people make homemade healthy alternatives for their favorite foods is to accommodate certain diets. This is especially true when it comes to the keto diet.

Homemade mayonnaise is super easy to make keto-friendly (which makes sense considering even brand name mayo usually has very minimal amounts of carbohydrates). This particular recipe is a great example – between the avocado, olive oil, lemon juice, garlic powder, and Dijon mustard, your mayo will come in well under 10 grams of net carbs.

With that being said, it’s still always a good idea to track all of your macros, especially if you’re relatively new to the keto diet. It’s quite easy to go over your daily limit without realizing it, so just be aware!

Other Low Carb Mayo Alternatives

Even though this mayo recipe already makes one fantastic low carb mayonnaise, I also realize that not everyone out there enjoys mayo as much as I do. If you’d rather another low carb alternative to use for your sandwiches, salads, or what have you, then I would recommend the following:

  • Greek yogurt
  • Hummus
  • Cottage cheese
  • Pesto
  • Almond butter

You can also just opt to use individual ingredients that are actually used in this recipe, like olive oil or mashed avocado if you’d like. I definitely recommend putting it all together and trying out this mayonnaise though.

How to Fix Runny Homemade Mayo

The biggest issue that I usually run into whenever I’m making homemade mayonnaise is having it end up being too runny. Thankfully, the fix for this is quite easy to implement. The following steps will show you exactly how to fix runny mayo:

  • Whisk approximately two teaspoonfuls of boiling hot water into your mayo mixture
  • Whisk the mayo for two minutes
  • If the mayo is still runny after this, place a single egg yolk into a separate bowl
  • Whisk the runny mayo, one drop at a time, into the egg yolk
  • Once the consistency begins to thicken, go ahead and add the remaining mayo in a steady stream

Voila! Your runny mayo should now be replaced by a thick and creamy homemade mayo that’s simply to die for.

More Healthy Avocado Recipe Substitutes:

How to Make the Best Avocado Egg Salad (Without Mayo!)
Incredibly Fudgy Avocado Brownies
The Best Avocado Chicken Salad Recipe
Heart-Healthy Homemade Avocado Oil Mayo
Avocado Alfredo Zucchini Pasta with Grilled Chicken and Bacon


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Homemade Avocado Mayo Substitute

Homemade Mayo Recipe Using Fresh Avocado, Instead of Eggs



1 large ripe avocado, halved and pitted 

¼ cup olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tbsp Dijon mustard

salt and black pepper to taste


  1. Place the avocado flesh, olive oil, lemon juice, garlic powder, Dijon mustard in a food processor and process until smooth and creamy. 
  2. If the mayo is too thick, add water, 1 tablespoon at time, until until you reach your desired thickness.
  3. Season to taste with salt and black pepper. 
  4. Serve immediately.

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