Since I LOVE egg salad and tuna salad, I have been tinkering with different kinds of homemade paleo mayo. I do not like that I can taste the different oils being used. So far, this is my favorite.
If you do not have a food processor, just stop reading right now. You do not want to attempt this without one. Maybe you can use this recipe as an excuse to get one. It made things insanely easy.
When you put in the oils, BE SURE to pour it onto the lid so that it drips through the drip holes. This is REALLY important. You will not get the right consistency if you do not do it this way. It will actually turn out quite gross if you don’t.
1.5 Tbsp lemon juice
1/2 tsp mustard powder
1 room temperature egg
1/2 tsp salt
1/2 cup avocado oil
1/2 cup light olive oil (NOT extra virgin)
Put everything but the oils into the food processor and make them “foamy”. Leave the lid on, and pour the oils onto it so that it is dripping through the tiny drip holes at the top (those aren’t for ventilation). Keep processing until all of the oil is incorporated.
Refrigerate for up to a week.