Paleo Mayo Two Ways

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Paleo Mayo is super easy to make at home and tastes far better than store -bought. Plus, it is also far less expensive!

 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 and the images shared are carefully curated to represent a life of calm, slow moments, and lots and lots of free time. This 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.

This paleo may is: 

  • paleo 
  • gluten-free
  • grain-free
  • dairy-free
  • vegetarian
  • ready in 2 minutes 
  • versatile
  • better than store-bought

Why make Paleo Mayo at Home? 

Paleo mayo is far healthier than store-bought and tastes infinitely better. Regular mayo typically contains canola oil or soybean oil, which is not allowed on the paleo diet. Once you taste home made mayo, you’ll see the difference it makes!

Paleo mayo is also a lot cheaper than store-bought! Win-win in my book! 

What Ingredients do you need for Paleo Mayo?

Pasteurized egg

Why do I say pasteurized? Well, if you’re getting your eggs from the market, you don’t have to worry about them being pasteurized but if you’re shopping at your local far or farmers market, those may not be. Consuming raw unpasteurized egg may not be safe so make sure you have pasterurized.

Lemon Juice

Whether you have fresh or bottled lemon juice, either should work just fine but I prefer fresh lemon. 

Red Wine Vinegar

If possible look for a quality brand because you’re going to be consuming it raw and it does make a flavor in the way the mayo tastes. 

Dijon Mustard

Again, when you’re using only a few ingredients, I highly recommend using the best possible quality. Look for a trusted brand you enjoy, with balanced flavors.

Best Oil

This is where you have a little freedom. I prefer using a light tasting olive oil that doesn’t add a lot of flavor but if you want intensity in your mayo, feel free to use regular extra virgin olive oil or avocado oil. 

Equipment Needed for Making Paleo Mayo

Personally, I prefer a food processor but if you don’t have one, you could use a submersion blender. Just add all ingredients in a wide enough container and then insert your submersion blender and blend until creamy and smooth. 

Tips for Making for Paleo Mayo:

  • One important piece for a consistently tasty mayo is making sure all your ingredients are at room temperature. 
  • If you’re strapped for time and forgot to leave your egg out, just put it in a glass of warm water (Never hot). Let the egg sit for 7-10 minutes until it comes to room temperature, then you’re ready to use it. 
  • Slow and steady is your best bet when it comes to pouring the oil. Don’t rush it. Allowing the oil to slowly drizzle in, will create the silky smooth texture of the mayo.
  • If you’re using a food processor, if there is oil still gathered at the center of the food processor, just use a spatula to mix everything up and give the mayo another few pulses until fully incorporated. 

 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


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


  • Food processor


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


Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook , Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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  • Reply
    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
    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
    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
    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!

  • Reply
    St. Jude Dill tuna and Chickpea Appetizers | TunaTuna
    April 24, 2020 at 12:05 am

    […] I may be biased here, but I think homemade mayo tastes best. To this day, I have yet to find a brand that stands up to the real taste of homemade. If you have a food processor and 2 minutes, you can make your own. Check out the recipe here! […]

    • Reply
      Daniela Modesto
      April 24, 2020 at 10:14 am

      I couldn’t agree more!! I’ve tried a lot of mayo and they’re decent, but homemade always wins for me 🙂

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