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Deviled Eggs with Homemade Paleo Mayo

One of my favorite party/holiday appetizers is deviled eggs. Not only are they delicious, but they are packed with protein as well as nutrients (especially when made with organic cage free eggs). The only downfall to these little devils are the poor quality mayo they are typically made with.

Now I am really not a big mayo fan, except for in a few specific recipes, this being one of them. By itself it probably would make me gag. In fact my roomates and I in college created a chore board to help keep our house nice and tidy and if we failed to follow through with our duties we each had consequences. Mine was to eat a large spoon of mayo by itself. That’s how gross it sounds to me alone.

Anyways, on to more important things like why store bought mayo, that is usually used in deviled eggs, is so bad for you. Take a look in your fridge at your Hellman’s Mayo ingredients list. If you don’t have any mayo in your fridge, just google nutrition info for Hellman’s mayo and you will see.

I don’t even need to go past the first ingredient. Soybean oil is a highly processed and poor quality oil. The majority of soy grown in the US is genetically modified. The logic behind Genetically Modified seeds was to reduce the need for farmer’s to use so many pesticides on their crops.  Monsanto created the first ever genetically modified seed (soy) to survive being doused by their popular herbicide product Round Up.  They made this possible by altering the DNA of the seed. They literally injected pesticides into the seed as well as other foreign genes that were originally not a part of the seed. This has led to a number of health issues in people who eat foods that contain these genetically modified organisms (GMO’s) including thousands of toxic and allergenic reactions.

It does not make logical sense to me that pesticides that are designed to explode the stomach’s of insects that consume them would be safe for human’s to eat. Correct me if I am wrong here.

Even if it is organic, soybean oil is high in omega 6 fatty acids which are necessary in our bodies, but in excess, cause inflammation which is at the root of almost every disease. The Standard American Diet has a ratio of about 10:1 of omega 6 fatty acids to omega 3 fatty acids (the anti-inflammatory fatty acid in our bodies). It should be closer to 3:1.

So, all that to say I will stick to making my own mayo, and I hope you will too after I share this recipe with you.



Homemade Mayo will have a bright yellow color like this especially if you use organic cage free eggs that have a nice nutrient rich yolk.

It is super simple, but requires lots of patience. AND I MEAN LOTS! It also requires that you follow the instructions exactly. By that I mean don’t disregard the part that says all ingredients must be at room temperature. This is highly important for all of the ingredients to come together well. Do not rush this process or your mayo will not thicken.  It will instead turn out to look more like a liquid salad dressing. That is not what you want. If you happen to end up with a failed attempt NO NEED TO WORRY, there is a way to fix it.  I actually failed my first try and had to use this method so don’t feel like a total loser if this happens to you as well.  Here is the recipe for Homemade Mayo modified from

Homemade Paleo Mayo
Serves: ½ to ¾ cup mayo
  • 1 large egg yolk
  • ¼ tsp. salt
  • ¼ tsp Dijon mustard
  • 1 ½ tsp. fresh squeezed lemon juice
  • 1 tsp white vinegar (not distilled)
  • ¾ cup olive oil (not extra virgin or light,
  • flavor will be too strong)
  1. Let egg, mustard and lemon sit out on your counter for a couple of hours to reach room temperature
  2. Once they have reached room temperature, place all the ingredients in a mixing bowl except for the olive oil and whisk together until the yolk thickens (about 30 seconds)
  3. Very slowly (EMPHASIZE VERY SLOWLY), begin pouring ¼ cup of the olive oil into your bowl while continuing to whisk at the same time (should take at least 30 seconds to pour). It will help if you have a device such as a Kitchen Aid that will whisk while you pour so you don't have to worry about the bowl moving around. Otherwise, it would help to recruit someone to hold the bowl while you whisk and pour. If neither of these is an option for you, you can also place your bowl on a rubber mat that won't move around and then place a towel around your bowl to help hold it in place.
  4. Slowly add another ¼ cup of oil to the bowl the exact same way. Finally add the last ¼ cup of oil the same way to emulsify the mayo completely. At this point your mayo should be the thickness of store bought mayo. If not, read the instructions I have left at the bottom of this blog post.
  5. Store the mayo in the fridge in an airtight container. Look at the expiration date of the eggs you used. A week out from that date is when you should throw your mayo out. Save it to use on burgers, lettuce wraps, chicken wraps, homemade tuna or chicken salad, or my all time favorite deviled eggs!


 Here is what you do if you have a failed batch:

1. Crack two more eggs and place the yolks in a small glass container

2. In larger bowl big enough to set your egg yolk container in, pour hot water in just enough to let your egg yolk container sit in it to warm the egg yolks up slightly (about 2-3 minutes)

3. Once the egg yolks are warm whisk them together with a tsp of fresh squeezed lemon juice.

4. In a new bowl that you will be making your new batch of mayo in, pour your egg yolk mixture into it. Now slowly, literally drip by drip if you can, begin pouring your failed batch of mayo into the new egg yolk mixture while stirring at the same time. You should start to see the mayo thicken. It it does not thicken then you should just start over completely. There really is no helping at this point I am sorry.

5. If it successfully thickened like it was supposed to then check the expiration date on the carton of eggs that you used and write the date about 1 week out from that on the container you store the mayo in. Make sure to use it by then and then throw it out.

Hopefully you will not fail twice. If so, it is ok. You are not a failure at life, just making mayo. There are worse things in life to be worried about. Practice makes perfect.

To make the deviled eggs pictured below, follow any other deviled egg recipe and substitute your new homemade mayo in. They are an excellent snack to have on hand throughout the week or to take to any party or holiday gathering. I topped mine with dash of paprika. Your guests will never even notice the difference, plus they will be eating something good for them!


Until next time Eat well, Sweat often and Love Always!

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