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Condiments

Paleo Mayo Two Ways

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 paleo mayo and chipotle lime paleo mayo

 chipotle lime paleo mayo

 basic paleo mayo and chipotle lime paleo mayo

The name of my blog is calm eats. The images shared are carefully curated to represent a life of calm, slow moments and lots and lots of free time. Which is exactly what I’m dreaming of when I suddenly see a minion toy fly in my direction and quickly snap out of it. 

Yes, it’s ideal but it’s not reality. Anyone who has young kids and says otherwise is a liar, a lunatic or has discovered nirvana. No, as any parent knows, life is packed with toys, chaos, crying, fighting and the like along with being wondrous. 

It was a day like any other day, going about the usual stuff and preparing lunches, when it dawned on me that I was missing the key ingredient – mayo. Yes, I could have gone the vegan route and worked on making a vegan version with avocado but my son, after years of loving it decided he’s done with avocado “forever”, so plan B. Make my own. 

The problem though? I didn’t have 2+ hours to let an egg come to room temperature and had about 20 minutes to work with. So, I took a shortcut. I placed an egg (please only use pasteurized eggs) in a cup of warm (not hot) water and let it sit for 10 minutes. It was the exact consistency I was looking for. 

So I got to work. Well, correction, my food processor got to work. This paleo mayo recipe is uncomplicated and there’s hardly any effort involved. I used Dijon mustard, lemon juice, red wine vinegar, salt, a sprinkle of paprika, the room temperature egg and slowly drizzled a cup of light tasting olive oil. I have to add that I prefer light tasting olive oil over avocado oil or regular olive oil as the taste is just too intense. I’ve tried it with both in the past and just wasn’t impressed. 

This mayo is foolproof and takes only a couple minutes to whip up. Needless to say, lunch was saved. 

But why stop there? I decided to use half the mayo and make myself some chipotle lime mayo, which I have a serious weakness for. All I did was add chipotle powder, lime zest, lime juice and oh my god, I could eat the whole thing straight out of the food processor (sans utensil). It’s fantastic on roasted vegetables, grilled meat of any kind or as a snack for your 2 year old. True story – my daughter loves it.

There you have it – two ridiculously easy paleo mayo recipes that take just minutes to prepare. Both store in the refrigerator for 2 weeks.  

 basic paleo mayo

 lemon slices

 paleo chipotle lime mayo


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paleo mayo two ways

  • prep time: 2 minutes (if using cold egg 12 minutes)

  • blending time: 2 minutes

  • makes: 1.5 cups

Ingredients

Basic paleo mayo

  • 1 pasteurized room temperature egg

  • 1 tsp lemon juice

  • 1 tsp red wine vinegar

  • 1 tsp Dijon mustard

  • 1/4 tsp salt

  • 1/8 tsp paprika

  • 1 cup light tasting olive oil

Chipotle lime paleo mayo

  • 1/2 cup basic paleo mayo

  • zest of one lime

  • 1 tsp lime juice

  • 1/2 tsp chipotle powder

Equipment

  • Food processor

Directions

If you don’t have a room temperature egg, simply take a refrigerated, pasteurized egg and place it in a cup of warm water for 10 minutes. 

For basic paleo mayo: Add all ingredients aside from olive oil, turn on food processor and very slowly drizzle in the olive oil. Turn off food processor when the mayo has reached consistency. The whole process should take about 2 minutes. 

For chipotle lime paleo mayo: Combine all ingredients in either the food processor or simply in a bowl and stir until well incorporated. 

 Here are two super quick and simple recipes for making basic paleo mayo and chipotle lime paleo mayo. All you need is a food processor to help speed up the process. #paleomayo, #paleochipotlelimemayo, #paleomayonnaise, #calmeats, #whole30mayo, #whole30chipotlelimemayo

Yum

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13 Comments

  • Reply
    Shelby
    May 15, 2018 at 1:21 pm

    I’ve never made mayo before but this sounds so yummy! Plus.. chipotle?!

    • Reply
      Daniela Modesto
      May 15, 2018 at 2:00 pm

      It’s so easy Shelby you may become a convert 🙂

  • Reply
    Lindsey Dietz
    May 15, 2018 at 1:57 pm

    I think that chipotle-lime mayo needs to be in my fridge, like, yesterday!

    • Reply
      Daniela Modesto
      May 15, 2018 at 1:59 pm

      Haha Lindsey – I can’t get enough of it. I seriously eat it every day!

  • Reply
    Kat
    May 15, 2018 at 2:25 pm

    Thanks for the recipe! This may sound like a strange question, and maybe you can’t help, but if you had to make this recipe without the egg whites (I’m allergic to just the whites), would you just leave them out or would you add a bit of something else (water, oil, whatever)? I’ll probably have to experiment myself, but thought there is always a chance you have a good idea to share with me. Thank you!

    • Reply
      Daniela Modesto
      May 15, 2018 at 3:03 pm

      Hi Kat – thanks so much for your comment and not a strange question at all. My concern with home made is that if you’re highly allergic to egg whites there may still be contamination issues if they don’t separate well. You could actually try using a hard boiled egg yolk and one raw and see what happens. I’ll give this version a try and report back 🙂

  • Reply
    linda spiker
    May 15, 2018 at 11:07 pm

    Gorgeous, as always! I love your blog!

  • Reply
    Raia
    May 15, 2018 at 11:20 pm

    Homemade mayo is the absolute best! I can’t wait to try your chipotle lime version! Yuuuummmm…

    • Reply
      Daniela Modesto
      May 16, 2018 at 3:59 pm

      I agree! It’s seriously so easy and cheap!

  • Reply
    Carol Little R.H. @studiobotanica
    May 16, 2018 at 3:41 pm

    LOVE these recipes! I am pinning and making for sure. Yes. to both flavour profiles. Do you normally use olive oil? I do, but am experimenting with a lovely avocado oil at the moment.

    • Reply
      Daniela Modesto
      May 16, 2018 at 4:00 pm

      Thank you so much, Carol! I like it with both and was making it with avocado oil for a while but for the spicy mayo, I found a milder tasting olive oil worked best but I’ve made it with both and like it!

  • Reply
    Jo
    September 20, 2019 at 11:04 pm

    I am pinning these to try later. Looks delicious!!

    • Reply
      Daniela Modesto
      September 21, 2019 at 10:05 am

      Thank you Jo!! I’m so happy to hear that! I love this stuff so much and make it nearly every week!

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