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Paleo Mayonnaise Recipe

This paleo mayonnaise recipe is simple and satisfying. It can be used to make other sauces or paleo-friendly dishes such as egg salad, chicken salad, and tuna salad.

Servings: 12

Active time: 10 minutes

Total time:


  • 1 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp water
  • 1 tsp Dijon mustard
  • 1 c avocado oil
  • 1/2 tsp sea salt


  1. Combine egg yolk, lemon juice, water, mustard, and oil in a pint-size jar. Use an immersion blender to mix the ingredients until cohesive and emulsified. Season with salt to taste and pulse with blender to mix.
  2. Cover and store in refrigerator for up to 14 days.

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Nutrition Facts

Serving Size (4 teaspoons)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 130
Calories from Fat 130
Total Fat 14g (22% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 10mg (3% DV)
Sodium 95mg (4% DV)
0g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.