Paleo Lime Mayo

Easy to make homemade, paleo mayo. Made with simple ingredients: eggs, lime juice, dry mustard, sea salt and avocado oil. Give it a try.

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Paleo Mayo Recipe

Have you read the ingredients of some of those store bought mayos?! Soybean oil, sugar, natural flavors (?!) … nope, those are not ok. It’s best if you make your own with ingredients you know and trust.

You’ll be surprised at how easy it is to make your own homemade mayo with just 5 simple ingredients: eggs, lime juice, dry mustard, sea salt, and avocado oil.

This recipe makes just under 1 pint (16 oz) of mayo. I know this because I store it in 2 half pint canning jars and they don’t fill quite all the way to the top. If you use way less mayo then that, split the recipe in half.

And remember, the mayo expires when your eggs expire.

Also, there’s a modification I make for a deliciously spicy dipping sauce that goes perfectly with the Bacon-Wrapped Sweet Potato Fries. Check that out too.

Paleo Lime Mayo

Paleo Lime Mayo

Yield: 30 Tbsp
Prep Time: 5 minutes
Inactive Time: 45 minutes
Total Time: 50 minutes


  • 2 Eggs, room temperature
  • 4 Tbsp Fresh Lime Juice, room temperature
  • 1 tsp Dry Mustard
  • 1 tsp Sea Salt
  • 2 1/2 cups Avocado Oil, divided
  • 1 oz can Diced Jalapenos, optional - see notes


  1. Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them come to room temperature together, about 30-60 minutes.
  2. Add the dry mustard, salt, and 1/2 cup of the oil. Mix until well mixed – about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
  3. Start pouring the remaining 2 cups of oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly!
  4. Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes.
  5. When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me.
  6. (OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole can of jalapenos in the mayo and mix well with a spatula. Alternately, split the mayo, keep half plain and half spicy. If you do this, only use half the can of jalapenos.


  • Do NOT use extra virgin olive oil, the flavor is no good in mayo.
  • Add the jalapeños for a spicy dip. Don't add if you're just using this as mayo.
  • Nutrition Facts do not include the jalapeño peppers.

Nutrition Information:
Yield: 30 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 169Total Fat: 18gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 10mgSodium: 81mg

Nutrition is calculated by a third party and may not be 100% accurate

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    1. I’m so glad you love it! I got lazy last week and when I ran out of mayo, I just bought some at the store and couldn’t stand how sweet it was! I was also grossed out by the list of “ingredients” that had an asterisk next to them that said “ingredients not commonly found in mayonnaise”. Um, so why are they in my mayo, then? Never again!

    1. The mayo expires when your eggs do. So it’s safe to eat until the expiration date on your eggs. I have noticed that it takes on a metallic smell beyond that point.

  1. Is it whole eggs or just egg yolks? The chickens forgot to write the best before date on my eggs but I am pretty sure the mayo will be gone long before they go off! ~d

    1. Light olive oil has a much more mild flavor than extra virgin olive oil. If you use extra virgin (as I once did), your mayo will be overpowered by the flavor and trust me, you won’t like it 🙂

  2. Very nice mild taste. 🙂 A little runny though…having not made mayo much, I have one recipe that is very thick and this one. If I put less oil it should be less runny and still work right?

    1. Hey Rhona 🙂 I’ve never had an issue with it being runny. It’s possible the emulsification didn’t complete, or it broke. I always add the entire 2.5 cups and have never had a runny mayo. You could certainly add less and see how it works out. Do you add the oil in a very thin, slow stream? That’s very important.

  3. How long do these homemade mayos last using raw eggs? I was a bit nervous after a couple weeks and threw it out rather than take a chance.

    1. If you’re comfortable with the source of your eggs, pasteurized isn’t necessary. I do not use them, and I’ve never had a problem in the year that I’ve been making my own mayo. If you are in the slightest bit concerned, I’d say go with pasteurized, if not for your peace of mind 🙂

      1. Do you think that maybe the lime juice ‘cooks’ the egg a bit, as in ceviche? Maybe it kills the bacteria? Just wondering…. (Thanks for the GREAT recipe!)

  4. Thank you. This is the best mayo I have tried to make. I was previously a big Helmann’s mayo fan and this comes so close. I almost can not tell the difference. I was a bit afraid to make this recipe at first because of the title “lime mayo”. It has no lime taste at all.

  5. I thought I would add that I made this with a Ninja blender. I opened the pour spout and stuck a funnel in it and was able to slowly pour the oil in that way. It was nice and thick. I felt like a kid on Christmas morning!

  6. When pouring the last two cups of oil, do I need to blend as I go or just blend once all oil is completely poured in, or no blending at all??

    1. The blender should be one the entire time, while you are slowly pouring the oil. It can take a few minutes to get all the oil added. The Blendtec will turn off every 50 seconds, so I just turn it back on and continue pouring. I have to turn it back on about 3-4 times, so it takes about 4 minutes to get all the oil incorporated.

      1. Is there a way to keep the blendtec on the entire time? I messed up my mayo and I thought it was because the blender kept turning off… It works for you?

        1. The Blendtec doesn’t stay on. I usually just press the “Speed Up 3” button after the 50 second interval each time (or employ one of my kids to do it). I’ve never had a problem, I just make sure to stop pouring the oil when the blender is off (if I don’t get it turned back on fast enough). You could also try using a food processor instead, I sometimes do that. And just make sure you’re pouring the oil really slow. It usually takes me 4-5 minutes to finish.

          1. Hi there, thank you for the recipe. I’m a little frustrated because my Blendtec heated the mayo up and then it broke and didn’t stay emulsified. The mayo got very hot as a poured VERY slowly. It was staying emulsified for some time and then it just broke into liquid 🙁 I followed your directions exactly. Just sad that I wasted all that oil. I’m looking for a bullet proof paleo mayo recipe with the Blentec…

          2. This is exactly what happened to me!!!

            I saw a little bit of steam and thought that was weird, but I was almost done so I just kept going. BIG MISTAKE! Next time if I see steam I’ll put it in the fridge and finish pouring oil later. Ultimately, I think I was pouring too slowly. Maybe I should have refrigerated the oil.

            Also I think I’ll try the 5-side jar next time. With the 4 side I kept getting cavitation. I had to use a spatula to disturb the top so it would resume swirling.

  7. I think I screwed up the last few minutes….. I was on my last cup of oil and the mayo was already coming together nice and creamy, when I finished it was all liquid!!! The mayo is in the fridge and I am really bummed…..

    1. Oh no 🙁 Did you keep pouring slowly at the end? If you pour too fast, it can break the emulsion. It will thicken a bit in the fridge, though likely not enough to be spreadable. You should still be able to use it in things like chicken or egg salad, even sauces and dips. It will still taste great.

    2. I have made mayo many times and the only method that works consistently is by hand with a whisk. It’s a bit more work but never fails me. My food processor failed and my blender failed. Always pour oil in a thin stream!

  8. Hey Kendra,
    This recipe looks delicious! Hubby and I have recently been dabbling in Paleo a little. Quick question: While I have no problem eating raw and undercooked meat I do worry about it a little for the kids. Is this safe for children ( I noticed you include it in your egg salad for kids lunches)? Do you wait till about 2 years old like other non-pasteurized foods? Thanks!!!

    1. I have never had any problems or concerns with raw eggs for myself or my kids. I always ate the raw cookie dough or cake batter as a kid (who am I kidding, as an adult too), and my kids also ate it. If you are very concerned about it, you can buy pasteurized eggs or purchase them from a trustworthy source (like a local farmer or friend).

  9. I am on my way to making a batch of your Paleo Lime Mayo. In the instructions you indicate to just put the eggs and lime into the blender and let them come to room temperature for about 30-60 mins Do you do that first without turning the blender on or do you mix it and let it sit to room temperature after pulsating the blender?

  10. Just wanted to let you know I tried your recipe for the lime paleo mayo and was really excited when I saw it coming together…then all of a sudden the sound of the blender switched and everything turned to liquid!I was just starting with my second cup of oil and it turned to a big flop! Not one to give up so easily, I went back at it again and…VIOLA! I had mayo that taste just like the mayo I get from the store! This is one recipe I will use over and over again! Thanks so much!

    1. I’m glad to hear your mayo worked. I’ve never had the emulsion break mid-way through the process, but at least yours came back together. It’s possible that the type of blender has something to do with it as well. I use a Blendtec so it might be more efficient and effective at this than a standard blender.

  11. Just found you while looking for recipes for a Whole Life Challenge. I used my Vitamix on level 3 and I actually only used a total of 2 cups of oil because thats all I had and it still worked great! This was my first time ever making mayo and my husband was looking at me like I’m crazy because I was so happy. Can’t believe I waited so long to try this! Thank you!!!

      1. Great to know avocado oil will also work – I haven’t looked yet to see what olive oils I have – I know they are cold pressed, but not sure of the “virgin” levels – ha!

        1. Oh man! Failed – also runny and yes, I poured it VERY slowly. I did not rate this 5 stars as it is not a mayo consistency. I don’t have a Blendtec so maybe that is why?

          1. One of my friends told me to add 2 or 3 egg whites and blend on high – it is a MIRACLE! Woooo hooooo! So for anyone else who has this problem – here is the fix!!!

          2. I’ve never had it turn out runny, and I often make it in my food processor as well as the Blendtec. I’m sorry it didn’t work out for you, but that’s great to hear about the egg whites. Thanks for letting us know!

  12. Just made the Lime Mayo about 5 minutes ago so fingers crossed! It was creamy thankfully but my blender decided to stop pulsing through since it was thick. If I kept stirring then pulsing to get it moving will it be okay?

  13. I have found that when making your own Mayo it is very important to add the Extra light Olive Oil, very slowly to get that thick consistency

  14. What is the speed 3 button on the blendtec. Just new using this and don’t want to over beat my mayo

    1. It looks like the new blenders have a slide bar for speed at the bottom of the touch panel, whereas my older model has actual speed settings, not the slider. On the slider, I’d go about 1/4 – 1/3 of the way (from left to right) to get the right speed.

  15. Have you ever tried this recipe using an immersion blender? I have always made mayo in the past that way so I am wondering if it would work for this recipe….

  16. I read on another similar mayo recipe that if your mayo breaks, add more mustard and blend to make it re-emulsify. Haven’t tried it myself, but it’s worth a try.

  17. Do you have any suggestions on how to make an egg-free mayo? I realized recently that I’m really allergic to eggs, which has made sticking to a paleo diet a bit tricky.

    1. I haven’t made an egg-free mayo, but I have seen plenty on Pinterest that may be worth a shot. Sorry I don’t have any personal advice to share.

  18. Can I simply remove the lime ingredient if I’m not a fan of limes and it will just be a basic mayo? Or, will that make the consistency off? I was looking for a plain mayo recipe, but didn’t see one. Thanks! :c)

  19. I am not familiar with a Blendtec, so I have no idea how fast to mix if making in a blender or food processor. Can you give more detail regarding mixing speed.

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