Spread the avocado love with avocado mayo! Fresh avocados blended with mayonnaise, lemon juice, and garlic create the ultimate spread for sandwiches, drizzle grilled meats, vegetables, and dip for fries and so much more!
Avocado mayonnaise is a delicious condiment that can be used in in so many ways. It is an amazing addition on sandwiches and burgers, but don’t stop there.
Spread it on chicken or fish, dip fries into it, use it in place of butter to melt over vegetables. This mayo was created to bring so many of your favorite foods and snacks to a whole new level.
In fact, you can use it to dip or top anything your heart desires!
Avocado Mayo
Avocados contain many nutrients and are filled with heart-healthy fats, so you can feel good about slathering this mayo on everything!
Why You’ll Love this Recipe
Ingredients and Substitutions
- Mayonnaise – Mayonnaise is the rich, creamy base for this recipe. Start from scratch using my homemade mayonnaise recipe or your favorite store-bought mayonnaise.
- Avocados – Adds flavor and color. For the richest flavor, choose avocados that are dark green with bumpy skin and soft but not mushy. Learn How to Cut an Avocado here.
- Minced Garlic – Fresh minced garlic cloves or store-bought minced garlic for a shortcut. Garlic adds just a hint of flavor in this spread.
- Lemon Juice – Adds bright flavor. Fresh squeezed is always best, but you can substitute with real lemon juice or lime juice.
- Salt – Salt brings out all the other flavors.
- Pepper – Thick flakes of fresh cracked black pepper seasons to perfection.
Variations
Add Seasonings – Onion powder, garlic powder, dried cilantro. Season to taste with your favorite!
Tools to Use
- Measuring Cups + Measuring Spoons
- Food Processor
- Guacamole Saver (to keep this avocado mayo from browning in storage)
How to Make Avocado Mayo
- Combine – Using a food processor, combine ingredients until smooth.
- Serve – Enjoy on your favorite sandwiches, vegetables, chips, side dishes and more!
Tips
- Avocado takes center stage in this recipe, so be sure to pick the perfect avocados. Choose a very dark green color with bumpy skin that is soft when you touch it, but not mushy.
- If you’re buying avocados a few days in advance, choose one that is just starting to turn dark green and is only slightly soft when you press it. Avocados like this will be ready to use in 4-5 days.
- Choose a mayonnaise that you like the taste of. The avocado will add to the flavor you already enjoy.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Shortcuts
- Use store-bought mayonnaise
- Use store-bought lemon juice
Frequently Asked Questions
Avocados themselves are very healthy, containing many nutrients and good-for-you monounsaturated fats. Your avocado mayo will be as healthy as the mayonnaise you use.
Mayonnaise purchased from a store is regular mayonnaise made with avocado oil instead of other types of oil. The rest of the ingredients are the same, including egg yolks and vinegar.
This recipe begins with mayonnaise that you make or buy. So if that mayonnaise has eggs, then yes, this mayonnaise contains eggs.
If you use an egg-free mayonnaise, then it will not contain eggs.
How to Store
- At Room Temperature – This can be left sitting at room temperature for up to two hours. It does contain mayonnaise, so follow rules for maintaining mayonnaise safety.
- Refrigerate – Avocado Mayo can be stored in the refrigerator for 2-3 days. To keep the avocados from browning as much, press plastic wrap over the mayonnaise so it touches the surface of the mayo.
- Freeze – Freezing will change the consistency of the avocado mayonnaise, so it will not work well if you want to use thawed mayo to spread on sandwiches, etc. However, if you plan on using the mayonnaise in a sauce that will be cooked, then freeze in an airtight container until ready to use for cooking later.
What to Do with Leftovers
- Avocado mayo will turn brown when the avocados react with air. Press plastic wrap on the surface of the mayo to reduce browning, and store in the fridge. When you’re ready to use again, stir the browned top into the mayonnaise – it’s safe to eat even though it is brown. Or you can scrape the brown mayo off of the top.
- Freeze the leftover avocado mayo in ice cube trays. The small portion size can be used to melt over vegetables or add to a pasta sauce.
Serving Suggestions
Serve homemade avocado mayo as you would any other type of mayonnaise. Here are some serving suggestions:
- Use as a condiment for a sandwich or Burger Bar
- Make Avocado Deviled Eggs
- Serve on Juicy Sliders
- Add to Chicken Wraps
- Substitute for mayonnaise in Pasta Salad Recipes
- Mayo Chicken
- As a spread on Crostini
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
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More Mayo + Aioli
Avocado Mayo
Ingredients
- 1 cup mayonnaise
- 2 ripe avocados halved, pitted and peeled
- 1 tablespoon minced garlic or 3 cloves, minced
- 1 tablespoon lemon juice
- salt to taste
- pepper to taste
Instructions
- In a small food processor, add all ingredients and pulse for 30 seconds or until completely smooth.
- Scrape the bowl down if needed and add more lemon juice or water if you'd like to thin it down. Process 15 seconds longer.
Julie’s Tips
How to Store
- At Room Temperature – This can be left sitting at room temperature for up to two hours. It does contain mayonnaise, so follow rules for maintaining mayonnaise safety.
- Refrigerate – Avocado Mayo can be stored in the refrigerator for 2-3 days. To keep the avocados from browning as much, press plastic wrap over the mayonnaise so it touches the surface of the mayo.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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