Avocado Mayo {Vegan + Paleo + Egg-Free}

This Avocado Mayo recipe happens to be paleo + vegan, and with just 4 base ingredients, there are countless variations to adapt it to the main dishes you create!

All this talk lately with Toodle about paleo sandwiches got me thinking about condiments. Surely there must be paleo versions of standard condiments like mayo, ketchup, and mustard. Because, please, yes, I want mustard and ketchup on my hot dog. It’s the only way to fly.

Truth be told, unless it’s in potato or chicken salad, mayo has never been my thing. And even in those recipes, The Gram only ever used Miracle Whip. God bless her Miracle Whip snobbery. Her stance on mayo was legend ’round here.

But avocado mayo? Now that sounded appetizing, so into the kitchen I went. Earlier this year, I posted about Lemon Avocado Dip, which we eat on a weekly basis. True story. We really do eat it that often. Thus I had inspiration to get started. But I knew I wanted this recipe to be more universal, more customizable to whatever you might want to pair it with. Thus, you’ll notice many of the seasonings I add to avocado on a regular basis are, in this recipe, optional. Avocado Mayo isn’t supposed to overtake the food you’re eating. Rather, it’s along for the ride.

And this ride is worthwhile. Yes, this new relationship is quite serious. Twinkle is all over the avocado as are K-Hubs and I. Toodle, on the other hand, cannot even. Fair enough.

I confess, though, to having felt super nervous about starting this new relationship. I don’t know about you, but any time I try a paleo version of a traditional food (because clearly mustard IS A FOOD – the best kind of food), I get up in my own grill about how complicated it’s going to be. Can I use it the same way I would the traditional version? Does it need extra TLC since it probably isn’t shelf stable? Do I have to adjust amounts of whatever I’m using? WHAT DID THE TEACHER SAY ABOUT THAT???????? WILL IT BE ON THE TEST??????? Inquiring minds want to know.

This is one paleo hack that can be used in the same manner as traditional condiments, with once exception. Because avocados brown quickly, I make enough for the meal we’re about to eat, and I make it right before we’re about to dish in. It’s such a simple recipe to make, however, I don’t mind making it in real time. If I had to churn the butter for hours to make this come alive, then I might feel differently. Mad props to Laura Ingalls Wilder and her butter churn.

A few tips to make this work for you:

• Add 1/2-1 tsp of a vinegar of your choosing to give this additional acidity (much like a mustard, mayo, or ketchup).
• Include a few favorite spices or seasonings (especially the ones you’ll be using in the main meal) – I like garlic and onion salts, sea salt, and onion flakes.
• Use fresh avocados that are medium to large in size – if the avocados are small, the olive oil flavor will be a little more overwhelming.
• Add pressed garlic for additional flavor.
• Use lemon juice if you are out of lime juice.

I like adding seasonings and vinegar to this recipe to cut the butteriness of the avocado and olive oil. The sharp contract between the two groups is what gives this mayo the right amount of kick. Then match this avocado mayo with burgers (meat or veggie), hot dogs, and chicken. It also goes well with vegetables. Broccoli, carrots, and cauliflower come to mind.

I especially liked the Avocado Mayo in the hamburger stack pictured here. How ridiculous and delicious is that thing???

May I also say that creating this tower was delightful? Because it was. It so was. However, delicious as it was, all photo shoots must come to an end.

Also, please note the two forks, as if two forks would get the job done. But I didn’t have the right kind of knives for this stacker. So, forks it was. Note to self: buy more knives.

Turn this Avocado Mayo into whatever you desire. It’s along for the ride, ready for zest and flair. Summer may have come to an end, but this paleo + vegan Avocado Mayo is timeless. Serve up, Spiriteds, and enjoy!

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