Whole egg mayo is SO easy to make that you won’t believe you haven’t made it before! Once you try it, you won’t want to go back!

I love to know how to make things. While I don’t make mayo every single time I need it, I make it often because

1 – It tastes SO much better!

2 – I can control the ingredients.

This homemade mayo with avocado oil will stay for a week or two in the fridge, as opposed to months for the store-bought variety. That’s because there are only whole food ingredients in this mayonnaise. It doesn’t contain preservatives or additives like the grocery store counterpart. That’s what makes it shelf stable, and last forever in your refrigerator.

Additionally, unless you’re buying avocado mayo, the oil that is used in processed mayo is not one you’d use in your daily life. There’s lots of research behind what oils we should be eating, but I won’t get into that here. Just know that when you make it yourself, YOU get to choose what oil you use and make sure it’s what you want your family to eat.

We just got chickens a few months ago, so egg production should be starting by the fall. I cannot wait to use my free range eggs to make this. I can’t imagine what a difference it will be over Aldi or Costco eggs!

Ingredients for Whole Egg Mayo

This whole egg mayonnaise recipe is so easy, because you only need a few ingredients! You’ll need a room temperature egg, lemon juice, salt, and a light oil (like avocado oil or extra light olive oil).

Oil

The first time I tried making a whole egg mayonnaise recipe, I was in for a rude awakening. I used my regular olive oil and the mayo was SO disgusting! It basically tasted like I was eating straight olive oil.

After that, I began to use extra light olive oil – something like this one. That worked perfectly.

After I was making mayo for a while, I began to see avocado oil mayonnaise everywhere. And it was so expensive! But when I went to Costco, they sold avocado oil and it was so reasonable! This one on Amazon looks like a good price if you don’t have a Costco membership.

Lemon juice

I have used both bottled and fresh lemon juice for this recipe. Many recipes call for vinegar in the mayo, but sometimes that can give it a sharper flavor. Using lemon juice makes it so fresh and very neutral tasting. But in a pinch, you can definitely replace the lemon juice with vinegar.

Salt

I usually use pink Himalayan sea salt in my house. But if I run out, I use the cheap iodized salt I always have on hand just in case. Either way, you’ll want some type of salt in it.

Room Temperature Egg

In order to make this whole egg mayonnaise recipe, you definitely need a room temperature egg. I’ve made it with a cold egg and it does NOT come together. It’s so disappointing!

In the past, when that happened, I would just throw it out. But recently it happened and I found a great website that showed me what to do to save my mayo. It worked like a charm!

I used the method of putting an egg yolk in a bowl and slowly drizzling in the mayo that didn’t emulsify. It saved my cup of avocado oil! Yay!

If you don’t have a room temperature egg, you can run it under hot water for 30 seconds to a minute to try to get it to room temperature. This has worked for me in the past, but the last time my mayo didn’t come together, it was because I used this method and didn’t just wait. So beware!

warming an egg under hot water

How to Make Whole Egg Mayo

There are a couple ways to make whole egg mayo. One of them is to put the egg and salt in a blender and SLOWLY drizzle in the oil to emulsify it. This Vitamix mayo works great, but I find that I end up having a ton left in my blender, and it wastes so much of the mayo I worked so hard to make!

Tools I use for whole egg mayo:

The way I make this whole egg mayonnaise recipe is with an immersion blender. This is the current version of the one I have. I also always make my mayo in a wide mouth quart jar or a pint and a half mason jar like I have here. We use these a lot as drinking glasses and smoothie cups. I used to find them at Target, but recently they are REALLY difficult to find!

The reason I like these jars is that it’s super easy to mix the mayo in the jar, and then I use it a lot for ranch dressing, so I can add my additional ingredients right into the jar and keep mixing with the immersion blender.

making whole egg mayo

Process to make whole egg mayo:

To get started making homemade mayo with avocado oil, pour in the oil, then add the egg and salt. At this point, you need to follow directions really carefully! When you put the immersion blender into the oil, you want to make sure that you NEVER raise it above the level of the top of the oil.

Sink your immersion blender in and set it straight up and down so it’s on top of the egg, and it’s pulling the oil in the sides of the immersion blender. This essentially acts like you’re drizzling the oil in to the egg.

Once it starts to thicken on the bottom, I hold the jar and begin to move the immersion blender up and down a little, but not bringing it up out of the oil.

whole egg mayo with immersion blender

At the very end, I bring it out and put it back in just to finish it all off. It literally comes together from beginning to end in just a couple minutes. It’s amazing!

Isn’t it so thick and creamy?! It is so dreamy!

stick blender in whole egg mayo

Here’s a quick video on how I make the whole egg mayo!

The last step of the whole egg mayonnaise recipe is to stir in the lemon juice to the mayo. And that’s it! Once you get the hang of it and make it a few times, you will be able to whip up a batch so fast that you’ll never consider running out to the grocery store to buy mayonnaise!

jar of homemade mayonnaise

How do I use Whole Egg Mayo?

I sometimes use this for a regular mayo if I’m making something like chicken salad – we love to add curry powder to ours and serve it on wraps or croissants. IT IS DIVINE! I also usually use it for egg salad or deviled eggs.

The biggest reason you’ll find me making this homemade mayo with avocado oil is to use for my homemade ranch dressing. If you want me to post that recipe here, let me know! I feel like the real mayo really takes the dressing to the next level!

I also use this whole egg mayo for homemade creamy caesar dressing, and jalapeño cilantro lime ranch for taco salad.

Also, I always use this when I’m making an aioli. Do you know that’s just a fancy word for mayo with stuff in it!? Yup! I will often add the sauce from chipotle peppers to drizzle on an asian bowl.

Or I add my Oregano Pesto and dip fries into it or put it on a sandwich. You’re totally missing out if you haven’t tried that!

I guess you could say that I whip up a batch when I need a large amount of it for one dish. In all transparency, I usually keep real mayo in the fridge for tiny things like sandwiches, since we don’t eat those often.

How do I store Whole Egg Mayo?

You can store it in an airtight mason jar in the fridge for a week or two. See the instructions below if you’d like to make it last longer.

How can I get my Whole Egg Mayo to last longer?

If you have whey on hand from the top of a new greek yogurt container, you can add a Tablespoon or so to your mayo and leave it on the counter for 8 hours to get the cultures working. That is called lacto fermented mayo and will extend the life of the homemade mayo with avocado oil to a month in the fridge!

I hope you love this whole egg mayonnaise recipe! Let me know how it turns out for you below!

Whole Egg Mayo

Whole egg mayo is SO easy to make that you won't believe you haven't made it before! Once you try it, you won't want to go back!

Ingredients
  

  • 1 cup light olive oil or avocado oil
  • 1 egg – ROOM TEMPERATURE
  • 1/2 tsp Himalayan sea salt
  • 1 Tbsp lemon juice

Instructions
 

  • In this recipe, I use a wide mouthed pint and a half mason jar and an immersion blender.
  • Add the oil, room temperature egg, and salt to the mason jar.
  • Pour in the oil, then add the egg and salt. At this point, you need to follow directions really carefully! When you put the immersion blender into the oil, you want to make sure that you NEVER raise it above the level of the top of the oil. 
    Sink your immersion blender in and set it straight up and down so it's on top of the egg, and it's pulling the oil in the sides of the immersion blender. This essentially acts like you're drizzling the oil in to the egg.
    Once it starts to thicken on the bottom, I hold the jar and begin to move the immersion blender up and down a little, but not bringing it up out of the oil. 
  • At the very end, I bring it out and put it back in just to finish it all off. It literally comes together from beginning to end in just a couple minutes. It's amazing!
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