This Paleo Chipotle Mayo is smokey, spicy, and easy to make. It will become your new favorite sauce that you will be dipping everything in! Whole30, gluten free, and dairy free.
How I know I have come up with a good recipe: I make it and in less than 48 hours it is completely gone! My husband was eating this on everything! Here is what we have found it to be good on so far:
- Sweet potato fries- of course!!
- Eggs
- Carrots and broccoli, or any other veggie
- Chicken nuggets
- Tuna
- Baked potato
- Everything
I’m making burgers and hot dogs this weekend and I know it will be good on both!
We actually had this mayo for the first time when we lived in Arizona 4 years ago. Almost every restaurant had it on their menu as a side to their fries and we were hooked after one try. I knew I needed to recreate it and I am so happy with how it came out and with how easy it is. This is the third batch I’ve made in 6 days! I used dried chipotles which are in the produce section of my grocery store. There’s no need to rehydrate them or anything, just blend them right up with the eggs. It will turn a little brown after sitting in the fridge overnight- that’s totally normal. The flavors only get better with time so I highly suggest making this a day or two in advance.
I use 1 1/2 chipotles which makes a decently spicy batch. You may want to start with 1/2 and increase from there. If you like spice then use the entire 1 1/2 or maybe even 2.
This mayo happens to be paleo, Whole30, and gluten free (naturally), but it doesn’t matter whether you follow those guidelines or not, you will love this! It is thick, creamy, and has just the right amount of heat. Take 5 minutes, whip this up, and be enjoying it all weekend!
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Paleo Chipotle Mayo
Ingredients
- 2 eggs, room temperature
- 1 1/2 dried chipotle peppers stems removed (adjust if needed)
- 2 tablespoons coconut vinegar or apple cider vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups light olive oil
Instructions
- Place eggs in a large, wide-mouth mason jar.
- Break chipotles up into large pieces and add them to the jar.
- Add vinegar and salt and blend with an immersion blender until combined. There will be small pieces of the pepper still.
- Add in the garlic powder and onion powder and blend once quickly.
- With blender on, slowly stream in olive oil until all is added.
- Move immersion blender up and down to fully incorporate all the oil- this will only take about 30 seconds.
Nutrition Information
Kellie says
I tried this recipe and it turned out more like a dressing. Are the eggs in the recipe whole eggs or just the yolk?
Jessica DeMay says
Hi Kellie- I use whole eggs, not just the yolk. Hmmm- did you add more oil? I’m not sure why it wouldn’t be thick. Were the eggs room temperature?
Gail says
I made this a couple days ago! So dang yummy. My peppers were a deeper red and the mayo turned out a beautiful pale red-orange color. and the taste? Perfect!! Thank you! Yours was the first plain mayo recipe I ever tried when I started Whole 30/paleo eating 10 months ago…I have not purchased mayo since!!
Jessica DeMay says
Thank you so much for trying my recipes, Gail! I’m so glad you like both of them. 🙂 Thanks for the great feedback!
Jay Woodall says
This is the tastiest Mayo ever! I’ve been making this for nearly a year and it’s so simple to make. It’s the most delicious thing, on almost everything ? Thank you so much! We are paleo too so it’s perfect!
Jessica DeMay says
You’re welcome, Jay! Thanks for trying it and I’m so glad you like it!