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Paleo Miracle Mayo

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Last Updated on July 6, 2020

Paleo Miracle Mayo by Our Paleo Life

For as long as I’ve been making my own mayo, which is about 3 years now, I’ve been making my Paleo Lime Mayo. Contrary to the title, it does not have a strong lime flavor, it is just made with limes instead of lemon or vinegar and it offers a more unique flavor. BUT, I recently started wanting a different mayo, a break from the norm.

Most commercial mayos have added sugar, which I always thought was weird. Why add sugar, what’s the point? And while I still disagree with adding sugar, I’m not at all opposed to adding a little honey to cut the slight sharpness in my regular mayo that may not be desirable to everyone.

Paleo Miracle Mayo by Our Paleo Life

So while I was messing around with my go-to recipe, I added in a little of this and a little of that, and came up with a great new mayo that reminded me of Miracle Whip, but not overly sweet, and with an added smokiness from paprika (which is optional, but I highly recommend it).

Paleo Miracle Mayo by Our Paleo Life

And if you still haven’t ventured into the land of homemade mayonnaise, don’t be scared off, it really isn’t hard. I have had about 2 fails in my 3 years of mayo-making, and I make it in both my Cuisinart food processor and my Blendtec, and it turns out thick and creamy either way.

Paleo Miracle Mayo by Our Paleo Life

Paleo Miracle Mayo

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

If you're not a fan of traditional mayonnaise, and prefer a sweeter version (think Miracle Whip), then this is the mayo for you. Sweetened with a bit of honey, this mayo makes a great transition from the store-bought stuff for the picky eaters in your life.


  • 2 Large Eggs, room temperature
  • 4 Tbsp Fresh Lime Juice, room temperature
  • 1 to 1-1/2 Tbsp Honey
  • 1 tsp Dry Mustard
  • 1 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Smoked Paprika, optional, but so delicious
  • 2 1/2 cups Avocado Oil or Light/Extra Light Olive Oil, NOT extra virgin*, divided


  1. Place the eggs and lime juice in a blender (I use a Blendtec) or food processor.
  2. Add the honey, dry mustard, salt, pepper, paprika, and 1/2 cup of the olive oil. Blend/process until well mixed, about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
  3. With the blender/food processor still running, start pouring the remaining 2 cups of olive oil SLOWLY through the opening in your blender/processor lid. Seriously, slowly, just a thin stream.
  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 4 to 5 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 at least an hour before using it. The process of making the mayo warms it up, and it tastes so much better when it's cold.
  6. Keep the mayo in the fridge, it expires when your eggs do.


  • PLEASE do not use extra virgin olive oil for this recipe, only a mild tasting oil (avocado oil from Costco is our favorite). The flavor is too powerful in EVOO and you will not like the taste of mayo made with it. I made that mistake once (and only once), so learn from me.
Nutrition Information
Yield 2 Serving Size 1 Tbsp
Amount Per Serving Calories 85Total Fat 9gSaturated Fat 1.3gUnsaturated Fat 1.25gCholesterol 5.8mgSodium 38.3mgCarbohydrates 0.3gSugar 0.3gProtein 0.2g

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Sunday 13th of June 2021

What would happen if I made this paleo Miracle Whip without eggs? I’m allergic to eggs.

Kendra Benson

Saturday 19th of June 2021

Eggs are a key ingredient in Mayo to get the emulsion to work. I don’t have a suggestion to leave them out of this recipe. You’d probably have more luck searching for a vegan Mayo recipe instead.


Wednesday 9th of September 2020

I used to make my own mayo many years ago....I found your recipe on the Healthline site...and now I am going to go back to making it again. I like olive oil but I like to reduce that amount to about half and use either safflower or canola oil....that way you can use extra virgin olive oil, which may be on sale often. Thanks again for the inspiration. Best wishes...from Canada


Thursday 27th of August 2020

Good morning! I'm making a friend a spinach dip that is soy-free and dairy-free and it calls for vegan mayo. Once put together the mixture is heated through on a stovetop and then baked in the oven for 15 minutes. Do you think your mayo would hold up to being heated and baked when mixed like the store bought stuff does?

Thanks for your time

Kendra Benson

Thursday 10th of September 2020

I've used it in baked casseroles before and it held up just like the store-bought stuff :)


Thursday 25th of June 2020

Hi! Thanks for the mayo recipe. It was my first time making it, and I learned things. First, I had no other oil other than evoo, so I used it and it tasted very much like it afterwards. I made some adjustments, like adding a bit more spices, plus a pinch of garlic powder. But my biggest mistake was not having enough lime juice, so I subbed apple cider vinegar and added a bit more to cut the oiliness. I ended up with mayo that tastes more like (really tasty) creamy salad dressing. I used it in my egg salad and it actually tastes fine though, I don't miss regular mayo at all. In a pinch I'd try it again with the right ingredients on hand though!


Saturday 23rd of November 2019

What is the serving size? 1 tbsp? Can it be made without the honey?

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