If you’re looking for a thick, creamy, and totally clean mayo, this homemade paleo mayonnaise is the answer. It’s made with simple, wholesome ingredients—no added sugars, processed oils, or weird preservatives. Plus, it comes together in just 5 minutes with an immersion blender or food processor.
Table of Contents
- Why Make Your Own Paleo Mayonnaise?
- Ingredients You Need
- How to Make Paleo Mayonnaise—Just blend and Enjoy!
- Is avocado mayo paleo?
- How do you thicken paleo mayo?
- Can you buy paleo mayo?
- Recipe Variations
- How to Store
- Recipes to Make with this Paleo Mayo
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Paleo Mayonnaise Recipe
I’ve been making my own homemade mayonnaise since high school. My friend’s mom would make it all the time and she taught me how to make the blender version in just a few minutes. Ditch the soybean oil and canola oil in store bought mayo and make this homemade paleo mayo in minutes!
This mayonnaise recipe is paleo because it only includes 5 ingredients that all fit into the paleo diet! Not to mention it’s whole30 approved too! It’s full of good fat and is added to so many different sauces and recipes like homemade paleo ranch, whole30 buffalo chicken dip and chicken salad.
Why Make Your Own Paleo Mayonnaise?
✔100% Paleo-Friendly: No soy, seed oils, or preservatives—just real food ingredients.
✔ Quick & Easy: Ready in 5 minutes with one jar and one blender—no mess!
✔ Customizable: Make it garlic mayo, chipotle mayo, or lemon herb for extra flavor.
✔ Creamier & Fresher: Way better than store-bought, with a silky-smooth texture.
Ingredients You Need
- 1 large egg: try to buy it as fresh as possible and organic and cage free if you can. It’s totally safe to eat this recipe even though there’s a raw egg!
- Mild olive or avocado oil: I prefer avocado oil because it’s very mild in taste but you can definitely use light tasting olive oil (it will say that on the package!)
- Lemon juice: this adds acid and helps in the emulsifying process. You can swap this for white vinegar.
- Spicy brown mustard: dijon mustard or mustard powder works too.
- Salt: this is for flavor too! After you make it and if you feel like you need more you can add a pinch more.
How to Make Paleo Mayonnaise—Just blend and Enjoy!
- Add Ingredients to a Jar: Use a wide-mouth mason jar and add the egg, mustard, lemon juice, and salt first, then pour in the oil.
- Blend Until Creamy: Place an immersion blender at the bottom of the jar, then blend without moving it for 15 seconds until the mayo starts forming. Slowly lift the blender to mix everything until smooth. The mixture should emulsify and be very creamy.
Is avocado mayo paleo?
Yes! In fact, avocado mayo is my favorite kind of paleo mayo. It’s the exact same as olive oil mayo except you use avocado oil instead. Avocado oil has a really mild flavor so it ends up having a very mild flavor.
How do you thicken paleo mayo?
Paleo mayo is thickened through an emulsifying process. Emulsifying technically means mixing two liquids that are not supposed to mix well together (think oil and water). You need an ingredient that has an emulsifying agent in it, which in this case is the egg yolk. The egg holds the rest of the ingredients together and it all becomes a a thick mayo texture.
What happens if my mayonnaise doesn’t thicken? if it doesn’t emulsify right for some reason or it’s too thin, add 2 teaspoons of boiling water and continue to blend slowly.
Can you buy paleo mayo?
Yes you can buy paleo mayo! My two favorite brands of paleo mayo are Chosen Foods and Primal Kitchen. Buying paleo mayo will cost you about $8 a jar depending on the brand and where you buy it. Because of the price tag I opt to make my own because you can buy all of the ingredients and make this recipe several times which makes it much more cost effective.
Recipe Variations
🔥 Spicy Chipotle Mayo: Add ½ teaspoon smoked paprika + ½ teaspoon chipotle powder.
🌿 Lemon Herb Mayo: Stir in fresh chopped parsley, dill, and extra lemon juice.
🧄 Garlic Aioli: Mix in 1 minced garlic clove for a bolder flavor.
How to Store
Store in an airtight jar in the refrigerator for up to 1 week.
Recipes to Make with this Paleo Mayo
- Chicken salad stuffed avocado
- Crock pot healthy buffalo chicken dip [whole30]
- Healthy spinach artichoke dip [dairy free]
- Paleo ranch dressing
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Paleo Mayonnaise
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Ingredients
- 1 large egg room temperature
- 2 teaspoons lemon juice
- 1 teaspoon spicy brown mustard
- ½ teaspoon kosher salt
- ¾ cup avocado oil or light olive oil
Instructions
- Add the egg and the lemon juice to the tall and narrow glass or jar then add the mustard, salt and oil. Let all of the ingredients settle for 1 minute.1 large egg, 2 teaspoons lemon juice, 1 teaspoon spicy brown mustard, ½ teaspoon kosher salt, ¾ cup avocado oil
- Press your immersion blender all the way to the bottom of the glass until it pierces the egg yolk and turn it on, leaving it on the bottom for 10-15 seconds until it gets thick and turns white in color. With the blender still on, slowly lift it up to continue emulsifying the rest of the ingredients. The entire process should take about 1 minute.
- Store in a covered jar for up to two weeks.
- If you don’t own an immersion blender you can make this recipe your traditional blender. Add all of the ingredients but the olive oil to the blender and turn on very low. Slowly drizzle the olive oil into the blender while it’s running until it’s all incorporated and starts to emulsify with the egg. Stop the blender when it’s reached your desired consistency.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have learned over the last few years of trying so hard to find a great homemade mayo recipe that the trick for me personally, is to use a mixture of avocado and a light tasting olive oil. I’ve even used an organic canola oil in the mixture which I know for some is a “no-no” ingredient. The combo is perfect for me though and keeps me from missing my beloved Hellmann’s. 🙂
Thanks for the recipe! It sounds delish! Is there any vegan alternative of egg?
Hey there! There isn’t an exact swap for the egg to make it vegan. I recommend searching for a vegan mayo recipe instead. Thanks!
I have tried a few mayo recipes and none of them tasted anything like Hellman’s which I realize is not healthy for you, but I love it. Yours is amazing though and I was licking the spatula! I used Bertolli Extra Light Tasting Olive Oil which a friend said was the key to great mayo. I am
on day 34 of whole30, and this would have made my meal
Prep so much easier! Thank you!
This is fantastic and look how quickly it makes up! Thank you for the wonderful recipe, I am going to make it!!!
You’re welcome, Amy!