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Avocado Mayo

One taste of this healthy avocado mayo, and you might never want to go back to regular mayonnaise again!

Avocado Mayo Recipe

Have You Tried Avocado Mayonnaise Yet?

What might have started out as just a crazy health food fad has suddenly gone mainstream.

I’ve recently noticed that even big brands such as Kraft and Hellman’s are now offering their own versions in regular grocery stores.

As someone who loves both avocados and mayonnaise, I’m honestly surprised it’s taken me this long to get on board.

But now that I’m hooked, there’s no looking back.

Hopefully you will love this easy and super healthy avocado mayo recipe as much as I do.

Leftover Avocado? Make This Avocado Smoothie!

avocado

Ways To Use This Avocado Mayo

I’m not going to tell you that I was eating it straight from the blender with a spoon.

And I’m definitely not going to tell you that I was licking the blender blades and recommend you do the same.

You didn’t hear that.

What I am going to tell you is that this creamy avocado mayo can be used in many of the same ways you’d use regular mayo, including spreading it on top of sandwiches, adding it to potato or pasta salads, spooning it over tacos or roasted vegetables, or using it as a dip for oven baked french fries.

It’s also fantastic spread on top of this Veggie Burger Recipe.

Avocado Mayonnaise

People often ask how I come up with my recipes.

In the case of this mayonnaise, I literally looked up the ingredients of regular mayonnaise (oil, water, eggs, vinegar, salt, sugar, lemon, natural flavors) and used those same ingredients but substituted avocado for the egg and omitted the sugar.

I played around with amounts until happy with the taste and thickness, then I decided to throw in a little onion and garlic powder because I thought it still needed something, and those are my go-to spices.

Out of curiosity, I made a second version with extra water instead of the oil, and I thought both versions were completely delicious.

Then came the aforementioned part where I definitely didn’t eat it straight from the blender.

No, definitely not.

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Healthy OIL FREE Avocado Mayo

Also Try This Avocado Chocolate Mousse

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Avocado Mayo

This healthy and creamy avocado mayo recipe can be used in many of the same ways you’d use regular mayonnaise!
5/5 (10)
Total Time 5 minutes
Yield 1 1/4 cup

Ingredients

  • 2/3 cup mashed ripe avocado
  • 2 tsp white or cider vinegar
  • 2 tsp lemon juice
  • 3/4 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup water
  • 2 tbsp oil, or additional water for a low-fat mayo

Instructions

  • Combine all ingredients in a blender until smooth. Add more water if a thinner mayo spread is desired. If you want a spicy mayo, feel free to add a dash of hot sauce or cayenne. Store leftovers covered in the fridge, 3-4 days.
    View Nutrition Facts

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5/5 (10)

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Published on December 27, 2019

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Reader Interactions

30 Comments

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  1. Whitney says

    Wow, that actually sounds really good. I’m not a fan of mayo (I actually detest it, preferring to use Greek yogurt as a substitute), but I might try this. I like how you’re using more water and less oil, since one of the hard parts about avocado for me is the intense fatty taste of it (even though avocado is a fat, it doesn’t taste like a fat). Awesome! Thanks, Katie!

  2. Jane Grasso says

    This sounds great but I’m the only one in the house who eats mayonnaise. How long will it keep? I like mayo on certain things but even with regular commercial mayonnaise I sometimes end up throwing it out because it is beyond the freshness date. Of course with this mayo I use mayo more frequently since it does have fewer calories and is much healthier.

  3. Lindsay says

    This looks delicious! I see it says it keeps 3-4 days in the fridge…have you had any issues with the avocado browning/oxidizing during that time? I love making guacamole and am always so bummed when I make a bunch and it’s brown and gross in the next day or two. Thanks, Katie, and keep up the awesome recipe writing!

    • Jason Sanford says

      Katie put it in the jar (in the photos), stuck half a lemon on top as the lid so it was sealed but not too tightly, and stuck it in the fridge, and what was left was still mostly green three days later. Citric acid helps to delay the oxidation, so the lemon in this recipe definitely helps with that.

      Jason (media relations)

    • Claire R. says

      Did you know that avocado won’t turn brown as long as you keep the whole seed in the jar. I learned this in Hawaii.

  4. Ela says

    Katie! It looks so smooth and creamy! I love everything with avo and actually made avocado hummus yesterday. 🙂
    Much love, Ela

  5. Cassie Thuvan Tran says

    Growing up, I HAAAAAAAAAAAAAATED mayonnaise. I still hate mayonnaise, even veganaise, to be honest. I think avocado mayonnaise would taste better given that it might not have such a weirdly pungent and sour after-taste, so I’ll give it a chance. Avocado is already a heavenly food, so I love how simple this recipe is to exude avocado’s singular glory!

  6. Tischa Culver says

    I loved this recipe. I made some modifications. I put a little more avocado and a little less water, also a little more vinegar.

  7. Irene Bevilacqua says

    I just made this and it is excellent. I probably used a bit more than 2/3 cup of avocado. It was 1 whole organic avocado. And I watch salt so I left it out. I also used 1 tbs of water and 1 tbs of olive oil instead of 2 tbs of oil. Everything else was as you listed. Put it in my Blendtec for 20 seconds. It’s wonderful. And I’ve been hooked Vegenaise but this may actually take its place. Thank you!!!!

  8. Todd M says

    Am going to try this to smear on the Veggie Burger recipe I just printed from here! I wonder if you could use this as a substitute for mayo in egg salad or potato salad?

  9. Nancy says

    My cholesterol is elevated so I love your recipes have tried many but am using them more My son-in-law wants to eat healthier so he’s trying recipes everyone liked the mayo I will use it instead of regular mayo thank you Katie

  10. David A Binder, MD says

    First: Thank you!! I am enjoying your recipes and especially like the vegan cream cheese. I made it with cashew flour, adding 1/4 cup boiling water and mixing well. I removed the salt and vinegar. The lemon juice adds sufficient acidity for salt flavor. The result is 10 mg salt per 2 tablespoon serving. Nice!
    Second: your Avocado Mayonnaise recipe tasted off to me. I found 3/4 teaspoon onion powder too strong and 1/8 garlic powder too weak. Next time I will use 1/4 teaspoon onion powder and 1/2 teaspoon garlic powder. I removed the salt. There is sufficient acidity from the lemon juice and apple cider vinegar. I used 3 tablespoons water, 1 tablespoon at a time to the blender. The result is quite nice!
    Third: I made your veggie burger recipe. I used tomato paste and substituted The Spice House [https://www.thespicehouse.com] No-Salt Cajun Spice (1 teaspoon) for the salt. WOW! I was a beef eater but now, you’ve hooked me.
    Keep up the GREAT work you’re doing. Discovering the secrets of eating healthy, great-tasting food is a joy!

  11. Lydia Douglas says

    Made it today. Amazing,had it with my egg salad sandwich. I didn’t have any lemon juice or garlic powder. I did however have polish grainy mustard. We usually have djon but ran out. and added a little more onion powder.OMG is so good. I pinned it to my board pre-diabeties update and easy to cook anything. Thanks so much for this recipe. I incorporta alot of avocados as it does keep you fuller longer and is an excellent source. A little expensive but well worth it..

  12. Lizzie says

    This is absolutely amazing in place of mayo in salmon Patties. It gave it another layer of flavor that was out of this world.

  13. Julia says

    Hello! This recipe sounds great! Unfortunately, I am not always able to get avocados. Would it be possible to substitute the avocado with greek yogurt? Or would the vinegar curdle it? Would I need to add less water?

    • Jason Sanford says

      We haven’t tried, so unfortunately we honestly don’t have any idea. Be sure to report back if you experiment!
      Jason (media relations)

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