Easy Creamy Avocado-Oil Mayonnaise

Introduction

I stumbled into homemade mayo on one of those nights when dinner was racing me to the finish line. Sandwiches were the plan, the jar was empty, and the grocery store felt a million miles away. To be real, I almost gave up and turned the whole thing into cereal night. Instead, I grabbed my immersion blender, a room-temperature egg, lemon juice, Dijon, and a bottle of avocado oil. Sixty seconds later—whoosh—the sound of the blender at the bottom of the jar, a soft thrum, and then the magic: thick, glossy ribbons forming like a culinary miracle in real time. It smelled bright and lemony, with that mellow buttery whisper from the avocado oil. I swiped a finger through the swirl (oops, couldn’t help it) and said out loud, “Oh. Oh this is good.”

Since then, this has become my secret weapon for easy weeknight dinners and quick family meals. It’s the kind of recipe you memorize because you’ll use it for everything: crispy chicken sandwiches, tuna salad, slaws, roasted veggie bowls, even a shortcut dressing when you’re too tired for a full whisk-and-measure situation. It slips comfortably into a protein eating plan and a keto meal plan, and it’s budget-friendly—definitely on my list of budget-friendly recipes that feel like a splurge. For anyone trying to build high protein meals or stock the fridge for best meals to prep, this little jar brings the whole plan together. Think of it as the quiet MVP that turns a leftover roast chicken into low calorie high nutrition meals, or a desk salad into something you actually want to eat. If you’re into convenience (same), it even rivals the vibe of healthy boxed meals or ready made protein meals because it adds restaurant-level flavor to literally anything waiting in your fridge.

Honestly, I didn’t expect it to be so foolproof. My first try years ago with extra-virgin olive oil? Bitter. My second attempt using cold eggs? Split like a melodramatic TV breakup. But once I swapped in avocado oil, let the egg sit out for a few minutes, and blended from the bottom up, the texture turned out thick and dreamy every single time. That’s what makes this recipe comforting and unique: it doesn’t ask you to be perfect. It just asks you to trust the process, listen for the change in sound as it emulsifies, and let the blender do the heavy lifting while you plan your sandwich toppings. It’s creamy, velvety, spreadable sunshine—my favorite little kitchen power move for best dinner prep meals, no prep healthy lunches, and best meal prep plans that don’t feel like a diet.

Why You’ll Love This Recipe

• One jar, one minute, big payoff. It’s tailor-made for easy weeknight dinners and spontaneous snack attacks.
• The flavor is clean and bright—avocado oil gives a gentle, buttery base that won’t steal the spotlight from your sandwiches, slaws, or grilled chicken.
• Naturally fits keto meal plan and high macro meals; it’s a simple way to add satisfaction to salads and wraps in a protein meal plan.
• Cheaper and fresher than store-bought, and the ingredients are totally transparent—hello, budget-friendly recipes win.
• Meal-prep friendly: blend a cup for prepared meals for two or double it for meals for 2 delivered energy at home without the delivery bill.
• Feels like a hug in a jar: silky, rich, and reliable—exactly what healthy comfort food should taste like.

What Makes This Recipe Special?

Three things elevate this mayo above the usual suspects. First, avocado oil. It’s neutral yet luxurious, with a barely-there fruitiness that plays well with everything from tuna salad to chicken wraps supporting low calorie chicken meal prep. Second, the immersion blender method—blend from the bottom, watch the emulsion bloom, then slowly lift. It’s strangely satisfying and nearly impossible to mess up once you learn the rhythm. Third, the customization potential is huge. One base recipe gives you garlic mayo for steak night, herby mayo for healthy eating for two, smoky paprika mayo for roasted potatoes, and citrusy mayo that belongs on everything. When you’re building best meal prep healthy lunches or a flexible protein eating plan, this kind of condiment makes leftovers feel new.

Ingredients

Save

Let’s talk details, because the ingredients here are simple but powerful—and tiny tweaks make a big difference.

Avocado oil: Choose a high-quality, cold-pressed, neutral-tasting avocado oil. It’s the backbone and decides your flavor profile. You want smooth and mild, not peppery or bitter. If your brand is robust, try a 50/50 mix of avocado oil and a neutral oil like grapeseed for balance. This keeps the mayo friendly for a range of uses—from chicken salad to slaw—without overpowering. Bonus: it aligns neatly with low fat meal delivery style goals when you’re assembling lighter meals at home.

Egg (room temperature): A room-temperature egg emulsifies more easily. Cold eggs can cause the mixture to split. If you forget to pull it out, set the whole egg in warm water for 5 minutes. Pasteurized eggs offer extra peace of mind. The egg is your emulsion workhorse—treat it kindly and it will repay you with silky texture.

Dijon mustard: The unsung hero. Dijon adds tang and, more importantly, stability. It contains natural emulsifiers that help everything come together and stay together, which is key when you’re using the mayo for meal prep microwave lunches or tucking it into lunch boxes for ready meals for 2.

Lemon juice or vinegar: This is the brightness. Fresh lemon juice gives a sunny, citrusy lift; white wine or distilled vinegar yields a sharper, more classic deli vibe. Apple cider vinegar adds fruitiness. Start with a tablespoon and add more to taste—especially if you like a punchier mayo for slaws or grain bowls in a vegan low calorie meal plan setting (minus the egg, of course, if you’re going plant-based).

Salt: Don’t skip it. A quarter teaspoon is the baseline; adjust to taste. Salt is what makes the flavor pop, especially if you’re using the mayo with mild proteins in high protein pre made meals you’re assembling at home.

Optional add-ins: Garlic for aioli vibes, smoked paprika for warmth, chopped dill or chives for herby brightness, a tiny squeeze of honey for balance if your lemon is extra assertive, or a pinch of cayenne if you’re team spice. These small additions help tailor your mayo to any menu—from best high protein frozen meals warmed at home to picnic salads destined for the park.

Don’t do this: Don’t use extra-virgin olive oil unless you love a strong, sometimes bitter flavor; save that for dressings. Don’t use cold ingredients. Don’t rush the blend by moving the immersion blender too soon. And please don’t skip the tall, narrow jar—it’s the geometry that makes the emulsion behave.

How to Make It Step-by-Step

1. Prep your jar and ingredients.
   Grab a tall, narrow jar (a 16-ounce mason jar is perfect) that snugly fits your immersion blender head. Make sure your egg is at room temperature. Measure Dijon, lemon juice or vinegar, and salt. That quick mise en place keeps everything smooth. The kitchen will be quiet for a moment, then you’ll hear the satisfying click of metal on glass as the blender settles in—trust me, that sound soon means “mayo is coming.”
2. Layer for success.
   Into the jar, add the egg first, then Dijon, lemon juice or vinegar, and salt. Pour the avocado oil on top. It will sit like a pale green layer above the liquids. Don’t stir. That separation is strategic; it gives the blender a clear start point for the emulsion to form.
3. Blend from the bottom.
   Place the immersion blender at the bottom of the jar and turn it on. Keep it there. You’ll hear a gentle hum as the blade spins, then a soft change in pitch—almost like a whisking whisper. In about 15–20 seconds, watch the bottom of the jar transform from opaque liquid to thick ivory cream. It’s oddly hypnotic. Keep the blender still until about two-thirds of the mixture looks opaque and thick.
4. Slowly lift.
   Once the bottom is emulsified, slowly raise the blender a little at a time to pull the oil down into the vortex. The remaining oil will disappear into the creamy base, and within 10–20 more seconds you’ll have a jar of lush, glossy mayonnaise. If it looks slightly too thick, blend in a few drops of water or lemon juice. If you’re planning sandwiches for healthy meal plans for two, that extra squeeze of lemon makes the flavor sparkle.
5. Taste and adjust.
   Dip in a spoon and taste. Add a pinch more salt for balance or a few extra drops of lemon for brightness. For burger nights or chicken wraps that fit into high protein high carb low fat meals, I like a tiny sprinkle of smoked paprika for warmth.
6. Customize if you’d like.
   For garlic mayo (classic aioli notes), add a small minced garlic clove at the start. For herb mayo, pulse in chopped dill, chives, or parsley at the end—just a few quick buzzes so it stays pretty and speckled. For a spicier profile that perks up no prep healthy lunches, stir in sriracha or a dash of cayenne.
7. Jar and chill.
   Transfer to a clean, airtight jar if you blended in a different container. Refrigerate for 30 minutes before using if you want an extra-firm, sandwich-ready consistency. The chill time thickens it just enough so spreads don’t squish out of a wrap.

Lessons learned from my kitchen
I’ve split mayo by using a cold egg and by moving the blender too soon. If it ever looks oily and thin instead of creamy, set that jar aside. In a fresh jar, add a room-temp egg yolk and a teaspoon of water. Start blending, then gradually drizzle in the broken mayo while blending from the bottom. Nine times out of ten, it rescues beautifully. And yes, I have done this while a grumpy kid asked if “dinner is soon,” so I promise it works under pressure.

Tips for Best Results

• Use a tall, narrow jar. Geometry matters. A narrow base forces the oil and liquids into the blade’s path for faster, sturdier emulsification—ideal when you’re stocking condiments for best meal prep plans.
• Room temperature rules. A quick warm-water bath for the egg keeps the emulsion stable and smooth.
• Choose mild oil. Cold-pressed avocado oil with a neutral profile is the sweet spot; it keeps the flavor versatile for ready meals for 2 and salad dressings.
• Blend bottom-up. Don’t move the blender until the base turns thick. Patience now prevents splitting later.
• Season smartly. Taste and adjust. Acid brightens, salt wakes it up, Dijon adds backbone.
• Small batch freshness. Make what you’ll use in a week. It’s so fast you can always blend more, and it supports good meal prep plans without waste.

Ingredient Substitutions & Variations

• Oil swaps: Grapeseed or refined light olive oil can stand in for avocado oil if you keep flavors mild. Avoid extra-virgin olive oil; it can taste bitter here.
• Acid choices: Lemon juice for brightness, white wine vinegar for deli-style tang, apple cider vinegar for a gentle fruitiness.
• Dairy-free creaminess: For a vegan spin, use aquafaba (chickpea brine) in place of the egg and add a touch more Dijon; the process changes slightly but yields a creamy spread for a vegan meal prep plan.
• Flavor boosters: Garlic, smoked paprika, chipotle, curry powder, miso, or finely chopped pickles. Each one steers your mayo toward a new personality—great for keeping no prep healthy lunches interesting all week.
• Sweet balance: A tiny drizzle of honey can smooth sharp acidity if your lemons are extra bold.

Serving Suggestions

Save

Use it as the silky base for chicken salad tucked into whole-grain wraps, or swirl it into canned tuna with celery and herbs for a fast lunch that rivals high protein microwave meals in convenience. Whisk it with a splash of water and lemon to make a quick dressing for grain bowls and hearty salads—a simple way to turn leftovers into premade lunch meals that feel fresh. Spread it on a toasted bun for grilled chicken sandwiches, or mix with minced garlic and parsley for a quick dip with roasted potatoes. On brunch days, pair with roasted tomatoes and mushrooms for a lighter nod to a full english breakfast. And on movie nights, this and a tray of oven fries is perfection.

Pairing Ideas (Drinks, Sides, etc.)

• Drinks: Iced tea with lemon, sparkling water with lime, or a crisp, nonalcoholic hop water for bite.
• Sides: Shredded cabbage slaw with lemony mayo dressing, grilled corn with herby mayo, or cucumber salad with dill mayo.
• Mains: Rotisserie chicken tossed in lemon-garlic mayo, baked salmon with dill mayo, or chickpea patties with curry mayo. All plug seamlessly into healthy meal plans for two and best dinner prep meals.

How to Store and Reheat Leftovers

Store the mayo in a clean, airtight glass jar. Label it with the date (future you will be grateful). It keeps for 7–10 days in the refrigerator. Do not freeze, and don’t heat it directly—mayo is happiest cold or at room temperature. If it looks a bit separated after a few days, whisk briefly or buzz with the immersion blender for 3–5 seconds to restore its silky texture. Keep your spoons clean when dipping—any crumbs or salad bits shorten the lifespan. For no prep healthy lunches, portion a couple tablespoons into small containers so you’re not opening the main jar ten times a day.

Make-Ahead and Freezer Tips

Blend a batch on Sunday so it’s ready for the week—sandwiches, wraps, roasted veg bowls, you name it. If you love multiple flavors, keep one plain jar and stir in add-ins (garlic, herbs, chipotle) in tiny portions as needed. Mayo does not freeze well—the emulsion breaks when thawed—so plan on small, frequent batches. The 60-second process makes this an easy habit for best meals to prep and supports a more flexible protein meal plan without extra shopping.

Common Mistakes to Avoid

• Cold ingredients. They can cause splitting. Room temperature is your friend.
• Strong oil. Extra-virgin olive oil can turn bitter; stick to neutral avocado oil for a smooth, versatile flavor.
• Impatience with the blender. Moving the blade too soon interrupts the emulsion. Wait until the bottom thickens before lifting.
• Too much acid up front. Start modestly; you can always add more lemon or vinegar after it sets.
• Dirty utensils. Contamination shortens shelf life—use clean spoons every time.

Frequently Asked Questions (FAQ)

Is it safe to eat raw egg in homemade mayo?
Use fresh, high-quality eggs. Pasteurized eggs are a great option and widely available, which many home cooks prefer for peace of mind.

Can I use another oil?
Yes—grapeseed or refined light olive oil work well. Avoid extra-virgin olive oil as it’s often too assertive and can taste bitter in mayo.

My mayo didn’t thicken—what happened?
Cold eggs, moving the blender too soon, or pouring oil too fast in a traditional blender can cause issues. Try again with a room-temp egg and the immersion method, blending from the bottom without moving for the first 15–20 seconds.

How long does it last?
Typically 7–10 days refrigerated in a sealed jar. If it smells off or separates irreversibly, make a fresh batch—luckily it’s only a minute away.

Can I make it without a blender?
Yes, with determination. Whisk vigorously while drizzling the oil in a slow stream. It’s a workout, but it works.

Can I double the recipe?
Absolutely. Use a taller jar or standard blender. If using a traditional blender, drizzle the oil slowly through the lid opening with the motor running.

Is this good for meal prep?
Completely. It’s the quiet hero of best meal prep healthy routines—turns rotisserie chicken, canned tuna, roasted vegetables, or leftover grains into new meals that could pass for high protein ready made meals you assembled yourself.

Cooking Tools You’ll Need

• Immersion blender (or regular blender/food processor)
• Tall, narrow jar or blender cup
• Measuring spoons
• Spatula
• Clean glass jar with lid for storage

Final Thoughts

There’s something empowering about making a condiment that usually lives in a store-bought jar. It’s fast. It’s economical. And it quietly upgrades everything it touches—from a Tuesday grilled chicken sandwich to a Saturday platter of roasted vegetables. This avocado-oil mayonnaise is creamy without heaviness, bright without sharpness, and customizable for whatever you’re craving that week—garlicky for steak, herby for salmon, spicy for tacos. It slides into cheap meal plans for 2, supports healthy eating for two, and carries your protein meal plan across the finish line when energy is low. Honestly, every time the blender hums and the mixture goes from pale liquid to glossy cloud, it feels like a tiny kitchen miracle. And those never get old.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!