One taste of this healthy avocado mayo, and you might never want to go back to regular mayonnaise again!
Have You Tried Avocado Mayonnaise Yet?
What might have started out as just a crazy health food fad has suddenly gone mainstream.
I’ve recently noticed that even big brands such as Kraft and Hellman’s are now offering their own versions in regular grocery stores.
As someone who loves both avocados and mayonnaise, I’m honestly surprised it’s taken me this long to get on board.
But now that I’m hooked, there’s no looking back.
Hopefully you will love this easy and super healthy avocado mayo recipe as much as I do.
Leftover Avocado? Make This Avocado Smoothie!
Ways To Use This Avocado Mayo
I’m not going to tell you that I was eating it straight from the blender with a spoon.
And I’m definitely not going to tell you that I was licking the blender blades and recommend you do the same.
You didn’t hear that.
What I am going to tell you is that this creamy avocado mayo can be used in many of the same ways you’d use regular mayo, including spreading it on top of sandwiches, adding it to potato or pasta salads, spooning it over tacos or roasted vegetables, or using it as a dip for oven baked french fries.
It’s also fantastic spread on top of this Veggie Burger Recipe
People often ask how I come up with my recipes.
In the case of this mayonnaise, I literally looked up the ingredients of regular mayonnaise (oil, water, eggs, vinegar, salt, sugar, lemon, natural flavors) and used those same ingredients but substituted avocado for the egg and omitted the sugar.
I played around with amounts until happy with the taste and thickness, then I decided to throw in a little onion and garlic powder because I thought it still needed something, and those are my go-to spices.
Out of curiosity, I made a second version with extra water instead of the oil, and I thought both versions were completely delicious.
Then came the aforementioned part where I definitely didn’t eat it straight from the blender.
No, definitely not.
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Avocado Mayo
Ingredients
- 2/3 cup mashed ripe avocado
- 2 tsp white or cider vinegar
- 2 tsp lemon juice
- 3/4 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup water
- 2 tbsp oil, or additional water for a low-fat mayo
Instructions
- Combine all ingredients in a blender until smooth. Add more water if a thinner mayo spread is desired. If you want a spicy mayo, feel free to add a dash of hot sauce or cayenne. Store leftovers covered in the fridge, 3-4 days.View Nutrition Facts
Notes
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Wow, that actually sounds really good. I’m not a fan of mayo (I actually detest it, preferring to use Greek yogurt as a substitute), but I might try this. I like how you’re using more water and less oil, since one of the hard parts about avocado for me is the intense fatty taste of it (even though avocado is a fat, it doesn’t taste like a fat). Awesome! Thanks, Katie!
I’m not a fan of mayo either…so I am SO excited to try this!!
luv ur blog!
Delicious!! Thank you.
This sounds great but I’m the only one in the house who eats mayonnaise. How long will it keep? I like mayo on certain things but even with regular commercial mayonnaise I sometimes end up throwing it out because it is beyond the freshness date. Of course with this mayo I use mayo more frequently since it does have fewer calories and is much healthier.
3-4 days in the fridge!
This looks delicious! I see it says it keeps 3-4 days in the fridge…have you had any issues with the avocado browning/oxidizing during that time? I love making guacamole and am always so bummed when I make a bunch and it’s brown and gross in the next day or two. Thanks, Katie, and keep up the awesome recipe writing!
Katie put it in the jar (in the photos), stuck half a lemon on top as the lid so it was sealed but not too tightly, and stuck it in the fridge, and what was left was still mostly green three days later. Citric acid helps to delay the oxidation, so the lemon in this recipe definitely helps with that.
Jason (media relations)
Did you know that avocado won’t turn brown as long as you keep the whole seed in the jar. I learned this in Hawaii.
Katie! It looks so smooth and creamy! I love everything with avo and actually made avocado hummus yesterday. 🙂
Much love, Ela
Avocado hummus has been on my to-make list for months! Need to get on that. Also now am craving avocado pizza. Wonder why… 😉
Growing up, I HAAAAAAAAAAAAAATED mayonnaise. I still hate mayonnaise, even veganaise, to be honest. I think avocado mayonnaise would taste better given that it might not have such a weirdly pungent and sour after-taste, so I’ll give it a chance. Avocado is already a heavenly food, so I love how simple this recipe is to exude avocado’s singular glory!
We made it…whoa!! So dang good!!
Ingredients sound like guacamole! (Which means it is probably delish!)
Heeey I’m to excited to try this! Thank you:)
Will this taste the same if its frozen and thawed?
Be sure to report back if you experiment!