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Smoky-Lime Mayo | Whole30, Paleo, Keto | Wholesome-joy.com

Smoky-Lime Mayonnaise

I like to believe everything is better with a sauce. This Smoky-Lime Mayo is just what I am looking for when assembling a slider, chicken salad, or the base to Taco Tuesday's fish taco sauce.
Course Dressings and Sauces
Servings 12 servings


  • immersion/hand blender


  • 1 cup light olive oil
  • 1 egg room temperature*
  • 1/4 teaspoon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 lime juiced; about 1 1/2 Tablespoons


  • In a wide-mouth mason jar or measuring cup, measure 1 cup of oil.
  • Drop the egg into the oil. Add mustard powder, sea salt, and smoked paprika.
  • Place immersion blender in the cup, holding it firmly to the bottom.
  • Blend on low for about 20 seconds. Once thickened, begin to slowly raise the immersion stick.
  • Raise and lower the blending stick until all oil is incorporated.
  • Lift the immersion stick from the mayo and add fresh lime juice. Blend until the lemon juice is incorporated.
  • Seal the mason jar and store in the refrigerator for up to 1 week past the expiration date of the egg used.


*Note: To expedite the time it takes for a cold egg to rise to room temperature, place an egg in lukewarm tap water for 2-3 minutes.
Keyword Egg, olive oil, Smoked Paprika