No-Mess No-Egg Mayo – AIP, Paleo, Whole 30


Or as my dad calls it: Tuna Lubricant.  (He loves him a tuna sammich.)  (He is also where I get my strange sense of humor from.)  (Love you Dad.)

Dad and I goofing around in the kitchen.
Dad and I goofing around in the kitchen.

While there’s at least one paleo-friendly mayo roaming around the interweb’s marketplace, its not Autoimmune Paleo friendly.  (Sad, yes…us intro-AIPers really don’t get much in the department of convenience foods do we?) 

Here is the grrrrreat news, though for us that have to make pretty much everything from scratch:

  1. I like to make really easy, fast foods (and I love to share those recipes with you so you can get healthy and be awesome-sauce)
  2. THIS is one of those recipes. Oh, yeah…super fast and easy.
  3.  There is barely a mess to be made if you’ve got the right tools.
autoimmune paleo protocol whole 30 clean eating mayo salad spread dressing
Yep. This is all you need for your mayo…just add salt to taste.

You’ll need a wide-mouth jar, firstly.  The first time I tried making this, I put it in a regular-ol’ Ball jar, and…you guessed it, the opening of the jar wasn’t large enough to fit the immersion blender’s head.  And all of the ingredients were already in there…so you know that feeling when you make a dish dirty for no good reason? Yeahhh….that was how I felt. *grumble grumble*

So, save yourself of the extra-dish-face and check to see if the head fits inside your selected jar before putting your ingredients in. (Yeahhh…I am a genius!)  The one pictured is a re-purposed empty coconut butter/manna jar. 

Secondly, you’ll need an immersion blender. This is the one I’m purchasing in the future…I am a Cuisinart fan! (Plus, I love the brushed chrome finish. I am slowly but surely eliminating most plastics from my kitchen, piece-by-piece.)

ocol whole 30 clean eating mayo salad spread dressing mild allergen free
Avocado oil = Amazing oil

Now, add your avocado oil to the jar, this one is mild, versatile, and shelf-stable. (HINT: I’ve tried making this with extra virgin olive oil and although the taste was yummy, I found it to be way too strong to mimic plain’o mayo.)

Add that shortenin' Shorty.
Add that shortenin’ Shorty.

Next, plop in your your palm shortening.  Just don’t get too ploppy cray-cray with it… ’cause grease stains, that’s why.  😉

Nutiva also has an organic red palm shortening, and the buttery golden color is very pretty, but I find it works better in pastries as a butter-replacement due to that bright golden hue.

Now, add lemon juice, Himalayan salt to taste, and a TEENSY pinch of garlic powder. Too much garlic will make it garlic mayo…and as yummy as garlic mayo is, we don’t want that on EVRYTHANG, okay? Or maybe you do, and that’s cool too. Do YOU, garlic-eater, yo.


autoimmune paleo protocol whole 30 clean eating mayo salad spread dressing
Wax on. Wax off. Gently, young grasshopper.

And now, the fun part!  Insert your immersion blender’s head (with machine off) gently into the jar.

Next, turn the blender on, (usually by squeezing it) and slowly whip the ingredients together by using gentle up-and-down motions inside the jar. After about 1 minute, you should have a lovely, fluffy creamy mayonnaise!

autoimmune paleo protocol whole 30 clean eating mayo salad spread dressing
Hello, spreadable delicious creamy MAYO.

The best part, apart from eating the amazing stuff, is that all you need to clean up is the blender’s detachable head! (I do this by soaking it in warm suds, then rinsing off the blade with hot water, and inserting into my dishwasher.)

I like to keep the mayo jar on the counter if ‘ll be using it up within a few days (I usually do) or in the fridge for longer storage.  It will solidify in the fridge, but that’s ok, because it scoops out easily and whatever you scoop out will soften quickly at room temp.

Enjoy on AIP sandwiches, in meat salads, casseroles, to make vinaigrettes creamier or as a salad-dressing base.  Just like regular mayo!

Check out this recipe, and other delicious AIP recipes at Phoenix Helix's Recipe Roundtable!
Check out this recipe, and other delicious AIP recipes at Phoenix Helix’s Recipe Roundtable!
No-Mess No-Egg Mayo - AIP, Paleo, Whole 30
Yields 1
An anti-inflammatory and allergen-friendly substitute for traditional mayonnaise, this one is made with avocado oil, palm shortening, and zero eggs.
Write a review
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 2/3 cup Avocado oil
  2. 2/3 cup Palm shortening
  3. 2 tsp Lemon juice
  4. 1/2 tsp Himalayan salt, or to taste
  5. 1 tiny pinch Garlic powder
  1. Add all ingredients (fats first) to a 16 oz wide mouth jarthat will fit your immersion blender's head.
  2. Gently blend with immersion blender inside jar, using slow up and down motions for approx 1 minute, or until fluffy and creamy and all ingredients are incorporated.
  1. Keeps well and spreadable at room-temperature for up to a week. For longer storage, keep in fridge, although it will solidify. Remove portion desired and allow to come to room temp for a spreadable consistency.
The Unskilled Cavewoman

12 Comments Add yours

  1. Hi Samantha! This recipe is highlighted as a Reader Favorite at this week’s AIP Recipe Roundtable. Thanks for linking up!

    1. Hello, my friend 🙂
      Thanks Eileen for giving me the opportunity to share my recipes with your readers! I’m so happy the mayo is a reader fave!

  2. Susie says:

    Thanks! Really! I’ve been struggling trying to figure out the AIP/ SIBO diet
    (And loosing weight while doing it) this mayo may be another tool in the kit. I’ll be hunting you sight for more great recipes 🙂


    1. Susie, you are very welcome, dear. It is definitely nice to have easy replacements for the non-AIP staples we are so accustomed to. It makes life so much easier on a special diet! Stay tuned, there’s more to come. 🙂

  3. Sylvie says:

    Wow this looks amazing, I was wondering if there’s an alternative to the palm shortening as we Canadian can’t get shortening or lard? Would coconut oil mixed with red palm oil be an option, any other AIP suggestion would be awesome, thanks!! 😊

    1. Hi Sylvie! Thanks my dear.
      Hmm, unfortunately the only shortening substitute other than lard that I know of is butter, and that is not AIP-friendly. I wish I knew of another shelf-stable fat to recommend to you.
      Are you able to make your own lard by roasting a fatty cut of meat and saving the drippings (the ones that solidify). That MAY be a decent substitute, but I haven’t tried lard in this. It may be too meaty of a flavor for mayo…
      One other option is artichoke hearts -or- hearts of palm, pureed with a bit of neutral flavored oil, lemon juice and salt. I don’t have a recipe for that but someone did recommend that to me once.
      Good luck my dear, and thank you for stopping by!

  4. Julianne says:

    You are hilarious, sign me up, I have never sern so many dishes, neither had my husband !

    1. Whew! Let me tell you, Julianne! We run about two loads per day on our end. And when we don’t, the kitchen looks like the back of a busy restaurant where the dishwasher quit mid-shift. Or at least it does in my mind. (Hehe)

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