Homemade Paleo Mayo

This is a staple recipe in our household. I can safely say that I make it pretty much every Sunday for the week. This recipe is more of a base, I taste as I go and add more or less of the lemon, mustard and salt as needed, so take this recipe as a guide and have fun with it!

I typically use mayo as bases for recipes, I made spinach artichoke dip with it this past weekend and I boil up eggs on Sunday and use both throughout the week to make egg salad as a snack or lunch. I even top my eggs with it for breakfast or make aiolis to dip veggies or sweet potato fries in..yum!

Sounds like a lot of cholesterol to be consuming during the week right?! Well, as a paleo diet follower, this article debunks the myth that saturated fats and cholesterol are bad for you. I really feel this article will help open your eyes to healthy fats that our brains need!

The recipe calls for avocado oil. I found this oil to be the most neutral flavored and versatile as it has a high cooking point as well. I found a huge bottle of it for about $10.00 at Costco if that helps. This isn’t the cheapest oil but the saying in our household is  that we would rather we pay our medical bills via groceries than at a doctor’s office.

Most “healthy” mayonnaise recipes call for a vegetable or canola oil. Seed oils are not our friends, most of them are rancid by the time they hit the grocery stores. This is another nice article that talks about the oils that work well with our bodies and that we can get the most nutrition from.

I hope you enjoy this recipe and find as many uses for it during the week as I do!

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Homemade Paleo Mayo
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Homemade Mayonnaise

Use this recipe as a base. I taste the mixture each time it emulsifiesto see if it requires more or less, lemon juice, mustard or salt. I use a stand mixer to make this, if you do not have one, a simple bowl and whisk will do the trick as well as give you a killer arm workout!
Course: Mayonnaise
Cuisine: Staple Item
Servings: 1 1/2 cups
Calories: 587kcal
Author: Jen Pedri


  • 4 egg yolks
  • 3/4 tsp salt
  • 1 1/4 tsp ground dry mustard
  • 2- 2 1/2 tsp lemon juice
  • 3/4- 1 cup avocado oil


  • Heat bowl and whisk attachment with near boiling water, this will help with emulsifying the eggs.
  • Remove water and immediately place egg yolks in bowl and mix for 10-15 seconds.
  • Add dry mustard, lemon juice and salt to eggs and mix.
  • Slowly drizzle avocado oil into the egg mixture until it is completely emulsified.
  • Taste and adjust seasonings as needed.


24 servings - 3 points per serving on all MyWW Color plans. 


Calories: 587kcal | Carbohydrates: 5g | Protein: 12g | Fat: 58g | Saturated Fat: 11g | Cholesterol: 781mg | Sodium: 1779mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1038IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 2mg

Jen Pedri is a pediatric Speech-language Pathologist by day and a Paleonista at-home chef by night. After years of battling health issues she decided to start eating Paleo/Primal in 2013. It has been by far the best decision of her life (beside adopting her dog and marrying her hubby). Her health issues have greatly diminished and she has grown to absolutely love cooking without gluten and grains because of how amazing it makes her feel. She hopes you enjoy her recipes as much as her family does!

Homemade Paleo Mayo