Easy Healthy Mayo (updated)

Mayo and aioli are some of my favorite foods. I love burgers and I love fries too. So finding the healthy version of these has been a personal mission of mine. (Quality ingredients + no seed oils make it healthy.)

Store-bought aioli and mayo often have ingredients like sugar and hydrogenated oils which make them ‘toxic’ to our body.

The trick is in switching out the hydrogenated fats for a non-toxic oil like avocado oil, making it fresh, and eating it within a few days. (I tried this recipe with olive oil and find it tastes better with Avocado oil- the organic one from Costco is our favorite).

The stabilizers which make foods able to sit on a shelf at the store and in our home are not the best for our bodies.

This recipe is super simple, fast, and easy. I make it in under 5 minutes.

If you are thinking that it has a lot of fat you are right… but if you are thinking that fat is bad then you have been misled like most from the anti-fat marketing campaigns of the ‘80s.

Fat is really important to our body as long as it is natural and low processed fats like olive oil, avocado oil, ghee, grass-fed butter, and coconut oil.

If you are trying to lose weight one of the simplest and satisfying tricks is to eat more oil and fat and reduce carbs- especially sugar. I know it is backwards than most of us think… but it is true.

Sugar makes us gain weight, causes inflammation, and feeds the un-friendly of our microbiome.

Nourishing fats feed our cells, feed our brains, and help us feel satiated.



    • 2 eggs
    • 1 cup avocado oil
    • 2 tablespoons of lemon juice
    • 1/2 teaspoon coarse salt
    • food processor
    • Optional *** 1 garlic clove (or 1 1/2 teaspoons minced garlic)


  1. Put the egg, lemon juice, salt (and garlic) into the food processor- mix for 10 seconds

  2. Then slowly drizzle the oil into the food processor over about five minutes.

  3. Once liquid is thick (to your liking) put into a jar or a bowl to serve.

We love this mayo and have been making it weekly for two years (since we did my 14 day food challenge.) We make a double batch and eat it throughout the week. This mayo lasts a week in the fridge.































































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