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wholesome mayonnaise recipe ideas

Healthy Mayo Alternatives (Two Ways)

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Two healthy alternatives to traditional mayonnaise - a creamy avocado-based spread and a tangy Greek yogurt version. Both are quick to make, nutritious, and perfect for sandwiches, salads, and dips.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Avocado Mayo
  • 1 ripe avocado
  • 2 tablespoons olive oil or avocado oil
  • 2 teaspoons lemon juice plus zest (optional)
  • 1/2 teaspoon Dijon mustard
  • 1-2 teaspoons water only if needed to loosen
  • Salt and pepper to taste
For the Greek Yogurt Mayo
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Sugar or honey pinch, optional for balance
  • Salt and pepper to taste

Equipment

  • Blender or mini food processor (for avocado mayo)
  • Medium mixing bowl
  • Whisk

Method
 

For the Avocado Mayo
  1. Add ripe avocado, olive oil, lemon juice, and Dijon mustard to a blender or mini food processor.
  2. Blend until silky-smooth, stopping occasionally to scrape down the sides.
  3. Add water only if needed to achieve a spreadable consistency.
  4. Season with salt and pepper to taste.
For the Greek Yogurt Mayo
  1. In a medium bowl, slowly drizzle olive oil into Greek yogurt while whisking constantly to create an emulsion.
  2. Add lemon juice (or vinegar) and Dijon mustard, whisking to combine.
  3. Season with salt and pepper, and add a pinch of sugar or honey if desired to balance flavors.

Notes

Store both versions in the refrigerator. For the avocado mayo, press plastic wrap directly onto the surface before sealing to prevent browning. The avocado version is best used within 2-3 days, while the Greek yogurt version can last up to a week. For variations, try adding fresh herbs, minced garlic, or hot sauce. The Greek yogurt version can be thinned with water or milk for use as a dressing.

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