5-Minute Chipotle Avocado Mayonnaise

updated Jun 5, 2019
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Avocado Mayonnaise

Upgrade your sandwich with this spicy avocado spread.

Makes1 cup

Prep5 minutes

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Credit: Joe Lingeman

If you’re looking for an easy way to upgrade burgers, sandwiches, and potluck salads this summer, this avocado mayonnaise is the best place to start. The combination of silky-smooth avocado and canned chipotle chiles makes for a versatile, colorful spread with irresistible smoky flavor. It’s best served fresh, so mix up a small batch before firing up the grill.

Credit: Joe Lingeman

If You Hate Traditional Mayo, This Spread Is for You

Although I’m unabashedly fond of mayonnaise (it’s gotta be Duke’s), I know not everyone is on board with the condiment. If that someone is you, try this spread: It’s got all the creaminess of mayo without the emulsion to manage or raw eggs to fear.

To make it, you’ll blend avocados with oil to make it spreadable, then add a dollop of Dijon mustard for flavor. Next, you’ll squeeze in some lemon juice, which brightens the sauce and preserves the green color. You can stop here if you’re serving anyone spice-averse, but I love adding just a teaspoon of chopped chipotle chile, which adds a punch of pleasantly warming spice.

Avocado Mayonnaise

Upgrade your sandwich with this spicy avocado spread.

Prep time 5 minutes

Makes 1 cup

Nutritional Info

Ingredients

  • 2

    ripe medium avocados

  • 1 teaspoon

    finely chopped canned chipotle chile in adobo sauce (1/2 small chile)

  • 1 teaspoon

    Dijon mustard

  • 1 teaspoon

    freshly squeezed lemon juice

  • 1/2 teaspoon

    kosher salt

  • 1/4 cup

    olive oil

Instructions

  1. Place the avocados, chipotle chile in adobo sauce, Dijon mustard, lemon juice, and kosher salt in a mini food processor or blender. Process until smooth, 30 seconds to 1 minute. Scrape down the sides of the bowl or pitcher. Turn the motor on and slowly drizzle in the oil. Blend until smooth and emulsified, about 1 minute.

Recipe Notes

Gluten-free: To mkae this gluten-free, make sure the canned chipotles do not contain wheat.

Storage: Avocado mayonnaise is best eaten the day it is made. Place leftovers in a jar, press a sheet of plastic wrap direct on the surface of the mayo, then seal the jar. Refrigerate for up to 3 days.