So Kate and I had the brilliant idea of coming up with our own avocado oil mayonnaise recipe. But guess what? We totally failed.
The girls who have created and/or tweaked several hundred recipes together royally screwed up not once, but THREE times and took pictures to prove it.
While we did recently find a super clean source for avocado oil mayonnaise (you can find it on Amazon, online at Thrive Market or at Will Street Co-op in Madison), we also decided to give making it ourselves a whirl. Not such a hot idea.
We do in fact have a clean recipe for homemade mayo in our Original Cookbook that involves slowly adding a mix of olive oil and melted coconut oil. In all honestly, it does taste pretty decent, but we were really hoping to come up with a recipe using avocado oil that was a bit faster to make.
We’ve heard you can make your own mayonnaise using an immersion blender, thereby avoiding the process of having to stand there for what seems like an eternity while you ever so slowly add the oil. So we thought we’d branch out and give avocado oil a whirl to see if we could come up with something decent while saving ourselves a little money in the process.
Enter the epic fail..x3.
We tried 3 different times using our ingredients at room temperature and nada. We followed the directions to a “T” and for the life of us, couldn’t figure out what we were doing wrong. All of them were runny and all of them ended up in the garbage.
After all of that shenanigans, guess what we did? We surrendered our white flags and called it a day. We decided that after chasing 3 kids all day (well 4 if you count the one I’m currently growing), sometimes you gotta admit defeat and call it a day.
Quite frankly, after we calculated the cost of pastured eggs and high quality avocado oil plus the time we wasted trying to get the recipe to work, we discovered making your own avocado oil mayo isn’t necessarily cheaper anyway.
The moral of the story is that homemade is not always better. Maybe for some gifted mayonnaise makers, but we are not apparently in that category.
So enjoy a super quick recipe below for a lovely spring time picnic or an easy snack at your desk.
Just do me a little favor before you eat, would you? Be sure to observe a quick moment of silence and give thanks for the talented folks who came up with the clean avocado oil mayo recipe…so you didn’t have to!
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- 12 eggs
- ¼ cup Primal Kitchen Avocado Oil Mayo
- 1 T mustard
- Sea salt, to taste
- Paprika (optional)
- Fill a medium pot with water. Gently place eggs in water and heat on medium-high heat.
- Bring to a boil and turn down to simmer for 5 minutes.
- Pour off boiling water and add cold water and ice.
- Let eggs sit until cooled.
- Peel eggs and place in refrigerator.
- When eggs have been chilled, remove from the refrigerator and cut in half lengthwise.
- Remove egg yolks and place in a bowl. Mash the yolks with a fork and add the mayonnaise to make a paste.
- Add mustard and salt to taste.
- Place yolk mixture back in egg whites, dust with paprika if desired and serve.
- C = 1g P = 7g F = 11g
- 130 calories per serving
Tracie Fountain http://traciefountain.com/