DIY Egg-Free Mayonnaise: 3 Ways! (AIP, vegan)

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By Dana Monsees

If you’re allergic to eggs or doing an autoimmune protocol (which eliminates eating eggs as a potential inflammatory food), you may miss mayonnaise: that creamy, delicious spread that binds sandwiches and salads so well together, and also serves as a fantastic dipping sauce for roasted vegetables! So I took it upon myself to create not one, but THREE different kinds of egg-free mayonnaise: a thick and slightly-sweet coconut version, a light and fluffy avocado oil based version, and an avocado version. Enjoy!
  • Prep Time: 5 mins
  • Cook Time: 5-10 mins
  • Servings: 12

Ingredients

For the coconut mayo:
1/4 cup coconut butter
3 tablespoons extra virgin olive oil
2 tablespoons avocado oil
½ teaspoons garlic powder
¼ cup warm water
1 teaspoon white wine vinegar
¼ teaspoon salt
1 teaspoon lemon juice

 

For the avocado mayo:
1 avocado
¼ cup extra virgin olive oil
½ tablespoon white wine vinegar (or apple cider vinegar)
¼ teaspoon garlic powder
1 tablespoon warm water
½ teaspoon sea salt
1 tablespoon palm shortening

 

For the light and fluffy mayo:
1/3 cup avocado oil
2 tablespoons extra virgin olive oil
3 tablespoons palm shortening (or ghee)
1 teaspoon white wine vinegar
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ – ½ teaspoon sea salt, to taste

Instructions

For the coconut mayo:
1. Combine all ingredients in the food processor until smooth and well-mixed.

2. Let sit out at room temperature for about 10 minutes before serving to allow it to soften.

This will last in the refrigerator for about 2-3 weeks. Maybe longer!

 

For the avocado mayo:

1. Combine all ingredients in the food processor until smooth and well-mixed.

Store in the refrigerator for about a week.The oil may separate in the refrigerator – just give it a stir before using.

 

For the light and fluffy mayo:
1. Combine all ingredients in the bottom of a stand mixer and mix on HIGH for 7 minutes, until fluffy and soft peaks form.

This mayo is very soft at room temperature, so you can stick it in the refrigerator for about 10 minutes after you make it to firm it up to thicken a little before using. Store in the refrigerator and stir vigorously with a spoon before using again to get a more whipped, fluffy consistency. It will keep well for a couple months, if you can make it last that long!

For the coconut mayo: 1. Combine all ingredients in the food processor until smooth and well-mixed. 2. Let sit out at room temperature for about 10 minutes before serving to allow it to soften. This will last in the refrigerator for about 2-3 weeks. Maybe longer!   For the avocado mayo: 1. Combine all ingredients in the food processor until smooth and well-mixed. Store in the refrigerator for about a week.The oil may separate in the refrigerator – just give it a stir before using.   For the light and fluffy mayo: 1. Combine all ingredients in the bottom of a stand mixer and mix on HIGH for 7 minutes, until fluffy and soft peaks form. This mayo is very soft at room temperature, so you can stick it in the refrigerator for about 10 minutes after you make it to firm it up to thicken a little before using. Store in the refrigerator and stir vigorously with a spoon before using again to get a more whipped, fluffy consistency. It will keep well for a couple months, if you can make it last that long!

Nutrition Information

For coconut mayo:

Per Serving:  Calories: 85; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 51mg; Potassium: 2mg; Carbohydrate: 1g; Fiber: 1g; Sugar: 0g; Protein: 0g

 

For avocado mayo:

Per Serving:  Calories: 76; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 95mg; Potassium: 82mg; Carbohydrate: 2g; Fiber: 1g; Sugar: 0g; Protein: 0g

 

For light and fluffy mayo:

Per Serving:  Calories: 101; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 94mg; Potassium: 2mg; Carbohydrate: 0g; Fiber: 1g; Sugar: 0g; Protein: 0g

 

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19 thoughts on “DIY Egg-Free Mayonnaise: 3 Ways! (AIP, vegan)”

  1. Pingback: Big Mac Salad (Whole30, Keto, AIP) - Grass Fed Salsa

  2. Rae

    Hello!

    Just a quick question. I cannot find palm shortening locally but can find a palm/coconut oil mix shortening. Would this work? Hate to buy it if not. Thanks!

    Reply ↓
  3. Sue

    The light and fluffy recipe is amazing! I used a hand mixer and it never thickened nor had peaks. But overnight in the fridge it thickened up. At first I thought it was solid, but a quick stir made it useable. I’ve made it three times now.

    Reply ↓
  4. Vanessa

    The light and fluffy mayo never thickened, but is now totally solid in my fridge. I’m not sure what to do with it now. Then, I made the avocado mayo and used it to make chicken salad. It was incredible — the garlic really adds wonderful flavor and brings together the avocado and the rest of the ingredients. My boyfriend is not keto like I am, and he looooved the salad with this mayo. I have the recipe on my fridge now so I can make it again and again in the future. Thank you so much for creating it!!

    Reply ↓
  6. Nikki

    The nutrition info says “per serving”, but I don’t see the serving size. Is it 1 tbsp by chance?

    Reply ↓
  7. Lindsay

    I have the same question as Tyler about the palm shortening in the avocado mayo. Is there something else I can use instead, or omit it altogether? Thanks.

    Reply ↓
  12. Melissa

    My light and fluffy never really made peaks even after 10 minutes of mixing. Can I just put it in the fridge to thicken it up and still use it?

    Reply ↓
  14. Megan T

    I don’t need to avoid eggs, but I’m always really turned off by store-bought mayo. There’s just something about it that is so unappealing. I’m going to try the avocado mayo in a pita with roasted chicken and fresh tomatoes.

    Reply ↓

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