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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This recipe is great. I love the flavor and it’s easy to pull together. A definite HIT!
I made this last week and it’s AMAZING. The flavor is incredible. And it keeps super well in the fridge in an airtight jar. Love love love it.
I made this avocado mayo recipe and put it in a veggie wrap. It was delicious! This is definitely a keeper!
I loved this recipe. I made some modifications. I put a little more avocado and a little less water, also a little more vinegar.
I just made this and it is excellent. I probably used a bit more than 2/3 cup of avocado. It was 1 whole organic avocado. And I watch salt so I left it out. I also used 1 tbs of water and 1 tbs of olive oil instead of 2 tbs of oil. Everything else was as you listed. Put it in my Blendtec for 20 seconds. It’s wonderful. And I’ve been hooked Vegenaise but this may actually take its place. Thank you!!!!
Am going to try this to smear on the Veggie Burger recipe I just printed from here! I wonder if you could use this as a substitute for mayo in egg salad or potato salad?
I’ve done it in egg salad! It tastes different than non avo mayo but just as good in its own way!
Jason
My cholesterol is elevated so I love your recipes have tried many but am using them more My son-in-law wants to eat healthier so he’s trying recipes everyone liked the mayo I will use it instead of regular mayo thank you Katie
First: Thank you!! I am enjoying your recipes and especially like the vegan cream cheese. I made it with cashew flour, adding 1/4 cup boiling water and mixing well. I removed the salt and vinegar. The lemon juice adds sufficient acidity for salt flavor. The result is 10 mg salt per 2 tablespoon serving. Nice!
Second: your Avocado Mayonnaise recipe tasted off to me. I found 3/4 teaspoon onion powder too strong and 1/8 garlic powder too weak. Next time I will use 1/4 teaspoon onion powder and 1/2 teaspoon garlic powder. I removed the salt. There is sufficient acidity from the lemon juice and apple cider vinegar. I used 3 tablespoons water, 1 tablespoon at a time to the blender. The result is quite nice!
Third: I made your veggie burger recipe. I used tomato paste and substituted The Spice House [https://www.thespicehouse.com] No-Salt Cajun Spice (1 teaspoon) for the salt. WOW! I was a beef eater but now, you’ve hooked me.
Keep up the GREAT work you’re doing. Discovering the secrets of eating healthy, great-tasting food is a joy!
Made it today. Amazing,had it with my egg salad sandwich. I didn’t have any lemon juice or garlic powder. I did however have polish grainy mustard. We usually have djon but ran out. and added a little more onion powder.OMG is so good. I pinned it to my board pre-diabeties update and easy to cook anything. Thanks so much for this recipe. I incorporta alot of avocados as it does keep you fuller longer and is an excellent source. A little expensive but well worth it..
This is absolutely amazing in place of mayo in salmon Patties. It gave it another layer of flavor that was out of this world.