The Best Homemade Mayo


What is the best part of having fresh eggs daily from your own chickens? The delicious things you get to make with them of course! Chris and I are very particular about what eggs we will consume raw. We have nothing against eating raw eggs and in fact do so often, but it’s the quality of the eggs that decide for us. Pasture raised, fresh and local if possible is always best.  Luckily we now have a steady stream of eggs coming in that we know come from chickens that are raised the way we want them to be. So I’ve gotten to work creating fun things with these fresh eggs…starting with MAYO!

We are mayo fiends. Mayo addicts. Yes I know it sounds odd but we like us some mayo in this house. Currently in the fridge we have regular homemade mayo, homemade maple mayo, Sir Kensington’s brand chipotle mayo and wasabi mayo from Trader Joe’s. I know it sounds strange but just try it, it’s amazing…that is ditto for the Sir Kensington’s as well. Do it. You will be in taste bud paradise. As much as we like mayo..we are not fans of the horrible ingredients that go into it. Most of them are filled with soybean/vegetable/corn oil or a mix of more than one, sugar and the mysterious “natural flavorings”. Sir Kensington’s is the exception…the ingredients are not bad..but once you check out the price tag for a cute little jar you’ll be running to make your own mayo quick. When we are feeling a bad craving coming on we pop out the naughty wasabi mayo..enjoy and move on. You gotta live a little right?

Aside from the ingredients…


So much better it isn’t uncommon for Chris to catch me licking a spoon of it when making a fresh batch. Yes I told you…we have (mainly me) a problem. It is also so unbelievably simple there is no reason not to make it. Try it…tell me what you think!

HomeMade Mayo


  • 1 large pasture raised egg
  • 1 Tsp. Dijon Mustard
  • 1 Tsp. Freshly squeezed lemon juice
  • 3/4 Cup Avocado oil
  • Salt to taste if desired, warning, go easy on it…you can always add more later. I add maybe 1/2 a Tsp. to start.

What to do

  • Add your egg, Dijon Mustard, lemon juice and salt (if using) to your food processor. Give it a whirl just to blend those things up quickly. Then while your food processor is still running slowly add your avocado oil in one tablespoon at a time. You have to go slow or it won’t form. Keep doing this and you will see your mayo start to form in 5 minutes or less. Keep blending until it reaches your desired consistency.

That’s it! Can you believe it? And it will be the best mayo ever…



2 thoughts on “The Best Homemade Mayo

    1. Burgers & hot dogs-sans buns of course ;), tuna, sweet potato fries, recipes that call for mayo…all kinds of stuff 🙂 Or Just with a really but it’s good enough to!

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