Easy Homemade Keto Avocado Mayo
Published September 7, 2020 • Updated March 9, 2026
This post may contain affiliate links. See my disclosure policy.
I make this keto avocado mayo every week because it works in everything: sandwiches, dips, marinades, sauces. Three ingredients, a few minutes, and it tastes better than anything from a jar.
I started making my own mayonnaise about six years ago because I got tired of reading ingredient labels. Every store-bought jar had soybean oil, canola oil, or some combination I didn’t want in my kitchen. Once I switched to avocado oil, I never went back.
This homemade version costs me about $1.50 per batch. Compare that to $6-8 for a jar of avocado oil mayonnaise at the store, and the math does itself. I get a cleaner product with better flavor, and I know exactly what went into it. No seed oils, no fillers, no mystery ingredients.
The texture is what sold me. It’s thick, creamy, and holds up in anything. I use it as a base for my Chick-fil-A sauce, stir it into keto ranch dressing, and mix it into bacon mayo when I want something different. It’s also the base of my cilantro aioli.
The flavor is neutral enough that my kids don’t notice when I swap it into recipes. I’ve mixed it into chicken salad, used it as a marinade base, and folded it into warm pasta dishes without anyone asking questions. That versatility is why I keep a jar in the fridge at all times.
Whether you’re eating keto, low carb, Whole30, or paleo, having a reliable homemade condiment changes the way you cook. I’ve built a whole collection of sauces and dressings around this as a base, and it makes weeknight dinners and meal prep more interesting without any extra effort.
If you’ve been buying mayo from the store, try making a batch yourself. The process is straightforward: egg yolks, lemon juice, salt, and a slow drizzle of avocado oil. I can have a fresh jar ready in under 5 minutes with an immersion blender. The food processor works great too (that’s what my recipe card uses), and you can even do it by hand with a whisk if you’re feeling patient. Once you make your own, I don’t think you’ll go back to store-bought.
One thing I want to mention: a reader named Deborah asked why hers seemed to thin out when she mixed it into a broccoli slaw with vinegar. I’ve had this happen too. The acid can loosen the emulsion, especially if your batch is on the thinner side. My fix is to add it last, fold gently, and let the dish chill for 20 minutes before serving. It firms back up as it cools.
This is one of those foundational recipes that makes everything else on my site better. I reach for it more than any other condiment in my fridge.
Do I need Dijon mustard in my avocado mayo?
Most recipes you’ll find online include Dijon mustard as an emulsifier, and I get asked about this all the time. I’ve made batches both ways, and here’s my take: the mustard helps the emulsion come together slightly faster, but it’s not necessary if your technique is solid.
I leave it out of my recipe because I want a completely neutral base I can take in any direction. When Dijon is in there, you taste it, especially in lighter applications like chicken salad or mixed into dressings. If you want that slight tang, add half a teaspoon. I’ve done it and the emulsion does form more easily. But with room temperature egg yolks and a slow oil drizzle, you don’t need it.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 egg yolks (room temperature) -
2 tablespoons lemon juice
-
2 tablespoons water
-
1 1/2 teaspoons salt
-
2 cups avocado oil
Step by Step Instructions
Step by Step Instructions
Food processor to start
Add yolks, lemon juice, water and salt to a food processor and pulse to combine.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
I use yolks only because they make a richer, thicker result. I've tested it with whole eggs and it works, but the texture is noticeably lighter and thinner. If that doesn't bother you, go for it. I just prefer the heavier consistency that yolks give me.
What can I substitute for avocado oil?
Light olive oil is my backup. I've also used grapeseed oil and it worked fine. The flavor shifts slightly with each oil, but the texture stays the same as long as you drizzle slowly. I wouldn't use extra virgin olive oil though. The flavor is too strong and it takes over everything.
How long does homemade mayo last in the fridge?
Mine lasts 7-10 days in an airtight jar. I usually finish a batch in about a week, so freshness has never been an issue for me. Give it a quick stir before using if it's been sitting for a few days. There are no preservatives in this, so it won't last as long as store-bought.
Is this recipe dairy-free and Whole30 compliant?
Yes to both. There's no dairy in this recipe: just egg yolks, avocado oil, lemon juice, and salt. It fits low carb, keto, Whole30, and Paleo without any modifications. I originally made it for keto, but I've had readers tell me they pair it with my chimichurri for Whole30 meal prep too.
Can I use lime juice instead of lemon juice?
I've made this with lime juice and it works well. Lime gives a slightly more rounded, almost tropical acidity compared to lemon's brighter tang. I reach for lime when I'm planning to use the batch in fish tacos or anything with cilantro. Use the same amount as the lemon juice in the recipe card and you'll get the same emulsion stability.
Should I add Dijon mustard to homemade mayo?
I've tested batches with and without Dijon, and both work. A half teaspoon of Dijon helps the emulsion form faster because the mustard acts as an extra emulsifier alongside the egg yolks. I leave it out of my recipe because I want a neutral base I can take in any direction. But if your emulsion keeps breaking or you like that slight tang, it's a solid addition.
Why does my mayo get thin when I mix it into salads or slaws?
I've had this happen too, and it's almost always the acid. When you add vinegar or a tangy dressing to homemade mayo, the extra acid can loosen the emulsion. My fix is to fold it in last, after you've already dressed everything else. Let the dish chill for about 20 minutes and it thickens back up. I also make sure my batch is cold (not room temp) before mixing it in.
Can I freeze homemade mayo?
I don't recommend it. I tried freezing a batch and the emulsion broke when it thawed. The texture went grainy and watery, and no amount of re-whisking brought it fully back. Since a fresh batch takes under 5 minutes, I just make it as I need it. If you want to work with frozen avocado in other recipes, check out my guide on how to freeze avocados.
Tried three store-bought avocado mayos. None of them have the clean, bright flavor this one gets from the lemon juice.
Made this for a spring cookout and used it as the spread on the lettuce wrap station. Someone asked if it came from a specialty store because it didn't taste like jarred mayo, which is exactly what I was going for. Docking one star because that slow avocado oil drizzle is legitimately nerve-wracking the first time.
My husband is the Primal Kitchen loyalist in our house and he went through half this batch before I touched any. The avocado oil gives it a lighter, almost buttery quality he kept noticing but couldn't place. Coming from him, that's the review.
That avocado oil quality is real. Most people notice it but can't name it. Converting a Primal Kitchen house is better than any star rating.
Room temperature eggs really do make a difference here (tried it with cold yolks straight from the fridge once, it broke). Let them sit out 20 minutes before starting and the emulsification is smooth every time.
Cold yolks are the number one reason mayo breaks. The warm water trick works too if you forget - submerge them for about 5 minutes and they're good to go.
I love this mayo and so pleased it was so easy to make. My only question is why does this mayo seem to "melt" in to a recipe. For example, I used this mayo for my dressing on a broccoli slaw and it became thin when mixed with 1 T of vinegar and seemed to disappear when added to the broccoli. It tasted good but did not have the creamyness of regular mayo mixed with 1 T of vineagr
It's the acid. Vinegar loosens the emulsion fast, and homemade mayo has no stabilizers to fight that. I add mine at the very end, after the slaw is already tossed.
Délicieux ?
The avocado oil makes it. So much better than anything from a jar.
Luv, Luv, Luv all your recipes.
Thank You so much ❤❤❤❤
Mine barely lasts a week. I use it on everything.