Paleo Miracle Mayo

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.
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.

Ingredients

  • 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

Instructions

  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.

Notes

  • 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
21 comments
  1. This is exactly what my tuna salad was missing! Also, thanks for pointing out why my mayo tasted funky… used EVOO… πŸ™‚

  2. @Marge, this mayo expires when the eggs do. I prefer to use mine within 2 weeks at the most. If you don’t think you’ll use that much, make only half the recipe.

  3. @Mary, yup, you read it right. This makes about 3 cups of mayo (slightly less, actually). You could split everything in half to get a smaller batch if you wanted. It will work just as well.

  4. @Amanda, it shouldn’t be thin, it should be thick and spreadable, not pourable. If yours turned out thin, it likely didn’t fully emulsify. This could happen from processing it too little time or too much time, as well as pouring the oil in too fast.

  5. @Kim, it will have a VERY strong EVOO flavor that a lot of people don’t like (I really don’t like it). I really wouldn’t suggest using it.

  6. Hello, I was wondering how would you make this recipe without raw eggs? I’m pregnant and not supposed to eat them. Thank you!

    1. Hi Sarah. You can use raw pasteurized eggs and that should be fine. Mayo needs the raw eggs, but pasteurized eggs have a reduced risk of food-borne illness.

  7. 5 stars
    Hi Kendra Benson,
    Thank you for your recipe. I have a question.
    If use 2 1/2 cups oil is so much with 2 eggs. 2 1/2cups oil ~ 625 ml oil? Right!
    Thank you in advance.

  8. Definitely don’t use Olive Oil.. the Avocado oil works beautifully. This recipe for home made thick
    paleo friendly mayo is adapted from one that came with my blendtec twister jar ( which by the way makes wonderful almond butter and other things.. a great tool in my kitchen ) I make this several times per week in small batches as needed and just takes a minute.

    In blender jar add two egg yolks, 2 tsp vinegar and 1/2 tsp dijon mustard and 1/4 tsp salt. Blend for 10-15 seconds on a low speed, then start streaming in 3/4 cup avocado oil over 30 seconds.. You may eventually hear the blender blade start to sound like it is spinning freely.. before you are finshed adding the oil. Stop, as emulsification is complete. I typically have to pour the last 1/3 of the oil quicker so I get it all in. You will have a thick paleo mayo that you can use as is or a base for dressings sauces, etc. You can experiment with different vinegars, lemon/ lime juices for the acid etc.. but always add the mustard. Mustard reacts with the acid to help the emulsification process and provides a thick creamy result. I never have a failure and always have fresh paleo mayo as needed.

  9. This sounds good except the honey. Honey is sugar but I’m looking for a Mayo that tastes as close as I can get to “miricle whip” . I’m going to try monk fruit or stevia to sweeten instead. Avacodo oil is my go to oil.

  10. 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

  11. 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

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