Quick & Easy Eggcellent Mayo (paleo, gluten-free, soy-free, scd, anti-candida, dairy-free (all animals), nut-free)


Eggcellent Mayo LOGO

A single and important stipulation about this recipe:

#1- This requires you to use ‘raw’ eggs which are healthy and good for you IF they are the right kind of egg.  What is that?  Simply put: organic pasture-raised eggs.

There are a lot of “titles” to egg names that do what they can to meet the minimum requirements to satisfy whatever the ‘new’ name of the game is for example: cage-free or free-range.  The media is simply great at creating hype about something where confusion sets in leaving us common folk confused as all hell as to what the heck egg is actually best and ‘safest’ for us to eat.  Truth is no matter what the label says… if the chicken isn’t free-roaming on an open field (not a small patch of dirt) then assume it’s not the kind of chicken egg you want to eat.  Why not?  They are simply not ‘safe’ to eat raw.  There are a lot of brands of eggs out on the market today and it’s really hard to visit all of their facilities in order to determine which farms actually meet the ‘standards’ without the misleading information.  We’d like to believe that cage-free really means that these chickens are left into an open field to eat whatever foods they choose to eat (instead of corn, soy, or whatever mass produced cheap ingredients are available) and trust me whatever the minimum requirement is set for a specific label, expect that minimum requirement to be met to the T and no more.   Yes, organic pasture-raised eggs are definitely more expensive (unless you can find them local) and there’s a reason for that.  The feed they give their chickens are on par with something you’d find at an open salad bar: berries, grass, veggies, and protein (in the chicken’s case that’s worms, bugs and other delicious insects that are packed full of nutrition) which is what you want, when you are eating an egg!

You can read more about the misleading ‘labeling’ and nutrition facts about eggs here.

Compare nutritional value of a conventional egg to a organic pasture-raised egg

  • 5 times more vitamin D
  • 2/3 more vitamin A
  • 2 times more omega-3 fatty acids
  • 3 times more vitamin E
  • 7 times more beta carotene

Read more about Raw Egg Safety here.

Warning:  I do not recommend eating any egg raw unless it meets the regulations for the organic pasture-raised eggs, which you can find a reliable source from.
Here is a quote from the whfoods.org (The George Mateljan Foundation
for The World’s Healthiest Foods):

If you do plan to include raw eggs in your meal plan, we recommend that you locate and purchase eggs from a farm in your area that not only produces certified organic eggs but also take steps to ensure a genuinely natural lifestyle for the hens, including a pasture-based diet from a natural landscape with ecologically balanced vegetation. For help in locating a small organic and sustainable egg producer in your area, we recommend that you visit both of the following websites.

Concerned about High Cholesterol?  Read more about the myth with eggs here.

Interested in finding a local provider of organic pasture-raised eggs?  Search localharvest.org to find out where you’re closest supplier is!

I’ve also written a whole bunch about eggs on my website www.bestfood4life.com and if you have time, I recommend checking it out.


Alright, now that I’ve provided to you the forward to eating raw eggs and the benefits/facts regarding the ‘types’ of eggs I recommend based off my education and research.  I’ll move forward with the actual recipe. 😉

This recipe is SUPER easy to make and I have spent a lot of time trying to figure out how to make the best tasting mayonnaise.  I don’t really like an overly olive oil flavored mayonnaise and when I’ve used coconut oil the texture was more like butter (which I actually ended up writing a recipe for, see future recipe.)  I’ve tried a lot of variations and haven’t really been happy with the flavor or consistency.  I don’t use canola oil as it’s simply not healthy to eat.  I’m all about nutrition and packing in the most nutrition and flavor I can is my goal!

Quick & Easy Eggcellent Mayonnaise Recipe

Mayo-with-half-cup-serving-total-LOGO

Ingredients:

  • 2 whole organic pasture-raised eggs (room temperature)
  • 1 lemon juiced
  • 1 tsp. raw coconut vinegar
  • 1/4 tsp. mineral salt
  • 1 tsp. yellow ground mustard seed (dry)
  • 1/2 – 3/4 cup walnut oil

Instructions:

  1. In a blender, mixer, or food processor mix together the eggs, lemon juice, and vinegar.
  2. Mix for a few minutes and allow to set for a few minutes. (I prefer to use a whip the egg with a whisk for a thicker consistency.)
  3. Add the salt, mustard, and walnut oil and blend until you get the consistency you desire.  (I start with 1/2 a cup of walnut oil and work my way up from there depending on how I plan on using it.)  No matter what consistency, the taste will be amazing!  Also, taste your mayo if it’s not salty enough add a dash or two more.
  4. Pour into container, cover and refrigerate for up to 1 week.
    Tip: you can use this mayo right away, but if you want it to be a thicker consistency allow for 1-2 hours of refrigeration before using.

Play around with different oils for a slightly different taste.  Here are some oils I recommend trying:   organic pumpkin seed oil, organic light extra virgin olive oil, organic sunflower oil, and if you really love the taste of avocado-organic avocado oil.

What oil do you prefer the taste of?

Quick & Easy Eggcellent Mayo

  • Servings: 3/4 cup
  • Time: 10 mins
  • Difficulty: Easy
  • Print

Close-up-Mayo-LOGO

Ingredients:

  • 2 whole organic pasture-raised eggs (room temperature)
  • 1 lemon juiced
  • 1 tsp. raw coconut vinegar
  • 1/4 tsp. mineral salt
  • 1 tsp. yellow ground mustard seed (dry)
  • 1/2 – 3/4 cup walnut oil

Instructions:

  1. In a blender, mixer, or food processor mix together the eggs, lemon juice, and vinegar.
  2. Mix for a few minutes and allow to set for a few minutes.
  3. Add the salt, mustard, and walnut oil and blend until you get the consistency you desire.  Start with 1/2 a cup of walnut oil and more for consistency.
  4. Pour into container, cover and refrigerate for up to 1 week.
    Tip: you can use this mayo right away, but if you want it to be a thicker consistency allow for 1-2 hours of refrigeration before using.

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