You’ve cleaned up your meals. You’ve swapped the snacks. But your sauces? Still clinging to their inflammatory roots.

Even the “clean” mayos are often built on industrial oils like rapeseed, sunflower, or soybean often rely on rapeseed, sunflower, or soybean oil as their base.

These cheap shelf-stable oils oxidise easily, disrupting hormones, irritating your gut lining, and burdening your liver with every spoonful. But homemade mayo? It’s one of the easiest and most satisfying swaps you can make.

This version uses boiled eggs and blends beautifully with cold-pressed extra virgin olive oil. It’s thick, creamy, and totally seed oil free, just healthy fats, real flavour, and simple ingredients your body actually recognises.

Mayo doesn’t have to be a processed food,  it can be a source of healing fat, bioavailable nutrients, and genuine satisfaction.

Ingredients

• 5 hard boiled eggs
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp dijon mustard
• 1 tbsp Organised
• Salt to taste 

Method

1. Simply add all the ingredients to a small blender (you can also use an immersion blender) and blend until really smooth and creamy.
2. Taste for seasoning and if needed add more. If you like your mayonnaise tangier feel free to add another tablespoon of vinegar/lemon juice.