Healthy Mayo Recipes
Healthy Mayonnaise Recipes
Two lightened-up “mayo” options—one creamy & rich with avocado, the other tangy & light with Greek yogurt. Perfect for sandwiches, dressings, and dipping.
prep: 5–10 min
yields: ~3/4 cup each
gluten-free
Avocado Mayonnaise
Ingredients
- 1 ripe avocado
- 2 Tbsp olive (or avocado) oil
- 2 tsp lemon juice (plus zest, optional)
- 1/2 tsp Dijon mustard
- 1–2 tsp water (only if needed to loosen)
- Salt & pepper, to taste
Directions
- In a blender or mini processor, add avocado, oil, lemon juice, Dijon, salt, and pepper.
- Blend until silky-smooth, scraping down as needed; add a splash of water only if too thick.
- Taste and adjust salt/lemon. Use right away or chill to thicken further.
Use for: sandwiches, burgers, wraps, or as a base for ranch/aioli (add garlic + herbs).
Color tip: Press plastic wrap directly on the surface to slow browning.
Yogurt Mayonnaise
Ingredients
- 1/2 cup plain Greek yogurt
- 2 Tbsp olive oil
- 2 tsp lemon juice or white wine vinegar
- 1/2 tsp Dijon mustard
- Pinch of sugar or honey (optional, for balance)
- Salt & pepper, to taste
Directions
- Whisk yogurt, olive oil, lemon/vinegar, and Dijon until glossy and cohesive.
- Season with salt/pepper; add a tiny pinch of sugar or honey if too tangy.
- Thin with 1–2 tsp water or milk for a drizzle-able dressing.
Make it herby: Stir in minced garlic, parsley, dill, or chives.
Pro tip: For extra-smooth texture, whisk the oil into the yogurt slowly to emulsify.
Serving Ideas
- Spread on sandwiches and burgers; toss into tuna/egg/chicken salad.
- Thin with lemon juice or water for a salad dressing or slaw sauce.
- Use as a dip for roasted potatoes, grilled veg, or shrimp.
Storage
Avocado Mayo: 2–3 days refrigerated in an airtight jar (press wrap on surface).
Yogurt Mayo: 5–6 days refrigerated; stir before using.