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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.

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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
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Paleo Mayonnaise
Save this Recipe!
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.
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!