Paleo Mayo

I’ve always been a fan of mayo.  It was one of my favorite condiments for sandwiches, meat, and even dipping veggies in.  Now that I’m eating a ketogenic paleo diet for epilepsy, I found that utilizing paleo mayo is a great way to keep my fat content up.  It’s also infinitely customizable.  Add a couple extra ingredients here or there and you have a great way to spice up your mayo.

Paleo Mayo

 

Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Serves: 1 cup

Ingredients

• 1/2 cup macadamia nut oil
• 1/2 cup avocado oil
• 2 tbs MCT oil
• 2 whole eggs
• 1 tsp mustard powder
• 1 tbs lemon juice
• 1 tbs apple cider vinegar
• 1 clove fresh garlic

Instructions

1. In a food processor, combine all ingredients except oil. Pulse until thoroughly combined.
2. Add oil slowly 1 tbs at a time to egg mixture and process. If you add oil all at once, you will not get emulsified mayo but oily eggs instead.
3. Enjoy

Notes

If you want to spice up your mayo, a couple ways I like to do it is add 2 chipotle chiles in adobo sauce (make sure your adobo is wheat free as some products contain wheat, I like La Morena brand) to the above recipe. Pulse until smooth.

3.4.3176

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****