If you don't make mayo every weekend to use in your Whole 30 dishes throughout the week, you are totally missing out! Mayo is extremely versatile and can be used for just about anything. It can be eaten as a condiment, either plain or flavored. It can be used in dressings, sauces or marinades. You can even incorporate it into recipes for quick and easy lunches like chicken, tuna or egg salad or side dishes like coleslaw. What are you waiting for?!
Intimidated by the thought of making your own mayonnaise, well, don't fear because I'm here to help. Just follow the instructions in the video above and you'll see it is way easier than you think.
Here's a link to some Whole30 blogs that have recipes for all the different things you can do with mayo:
My favorite thing to do with mayo is to make egg salad. Chop 2 hard-boiled eggs and add 1-2 tablespoons of mayo, 1 teaspoon of Dijon mustard (Annie's is Whole30-compliant), an 1/8 cup each of chopped celery and sliced green onion and sprinkle with some salt and pepper. I love putting some inside a butter lettuce leaf and eating it like a taco, or stuffing mini bell peppers with the mixture and eating it that way. It is an easy lunch you can throw together and it is extremely satisfying as well as delicious.
So take 5-10 minutes on the weekend to make some mayonnaise to add some pizzazz to your Whole30 meals during the week. You'll be glad you did!