Heart-Healthy Fats: Traditional mayo often uses inflammatory seed oils (like soybean or canola). This version uses avocado, which is packed with monounsaturated fats that support heart health.

High-Quality Protein: The addition of egg provides a complete protein source, including choline, which is vital for brain health and metabolism.

Rich in Fiber and Potassium: Unlike standard mayo, which is nutritionally “empty,” the avocado adds significant fiber for digestion and more potassium than a banana.

Lutein for Eye Health: Both egg yolks and avocados contain lutein and zeaxanthin, antioxidants that protect your eyes from blue light and age-related damage.

1-Minute Vibrant Avocado Mayonnaise
This recipe uses an immersion blender for a foolproof, creamy result.

Ingredients
1 large Egg (at room temperature)

1 medium Ripe avocado (pitted and scooped out)

1 cup Avocado oil (for a neutral flavor and smooth emulsion)

1 tablespoon Fresh lemon juice (the acid helps preserve the green color)

1 teaspoon Dijon mustard (acts as a natural emulsifier)

½ teaspoon Fine sea salt

Optional: A pinch of garlic powder or fresh cilantro for extra zing.

Instructions
Layer the Ingredients: In a tall, wide-mouth mason jar (just wide enough to fit your immersion blender), add the egg first. Then add the avocado chunks, lemon juice, mustard, and salt.

Add the Oil: Pour the avocado oil on top of the other ingredients.

The Emulsion: Place the immersion blender all the way to the bottom of the jar, right over the egg. Turn it on high and do not move it for about 15–20 seconds. You will see the white and green cream start to climb up the sides.

Finish Blending: Once the bottom is thick, slowly tilt and lift the blender to incorporate the remaining oil on top until the mixture is completely smooth and fluffy.

Store: Transfer to an airtight jar. Because of the fresh avocado, this is best enjoyed within 3–4 days. Keep it in the refrigerator.