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Low carb condiments are some of the hardest to find, particularly if you care about natural ingredients and want something affordable. That’s why I often make my own! This easy keto paleo mayo recipe with avocado oil is a staple at our house.
It literally takes just a few minutes, using common ingredients. And unlike many homemade mayonnaise recipes, this one has almost no cleanup at all! I love mixing it into recipes like keto chicken salad.
Before we get to the method, let’s talk about the ingredients in homemade mayo, and why I think keto mayo with avocado oil is the best…
The Best Oil for Homemade Keto Mayo
There are several options for oil to use when making homemade keto mayo. Let’s briefly cover each…
- Avocado oil – Homemade mayo with avocado oil is my top choice. I believe that avocado oil mayo is simply the best. It has a neutral flavor and creates the best tasting keto mayonnaise. At the same time, you get the benefits of avocado oil, like oleic acid for the heart and lutein for the eyes 1, 2.
- Coconut oil – Coconut oil is my second choice for making keto friendly mayo at home. The main issue with it is the coconut flavor, which does not belong in sugar-free mayonnaise. It’s also solid at room temperature, meaning you have to melt it before using, but at the same time having it too hot can cook the egg. If you still want to use coconut oil, use refined liquid coconut oil. It’s liquid at room temperature and flavorless.
- Olive oil – It’s perfectly fine to make olive oil mayo, and you certainly get the benefits of olive oil. Unfortunately, olive oil has a strong flavor that makes it less than ideal from a taste standpoint. I do love the taste of olive oil, but it doesn’t go very well in mayonnaise. If you still want to use olive oil, try to get extra light olive oil, not extra virgin, for the most neutral flavor profile.
- Canola oil or soybean oil – These are the oils used in traditional commercially prepared mayonnaise. I recommend avoiding them. In the United states, more than 90% of the crops used to produce these oils are genetically modified 3. These types of oils are also highly processed and sometimes partially hydrogenated.
So, while this recipe will work with any type of oil, I recommend making paleo mayo with avocado oil.
How To Make Avocado Mayo – Ingredients
Aside from the oil, what are the ingredients for avocado mayo? You only need five ingredients total in this easy homemade mayonnaise recipe:
- Egg
- Dijon mustard
- Apple cider vinegar
- Sea salt
- Avocado oil
…or four ingredients if you don’t count the salt.
You can also add black pepper if you want to, but I didn’t find it necessary.
I chose Dijon mustard for the best flavor in this paleo mayo. If you’d rather use regular yellow mustard, you can. It will still work.
What about the vinegar? I love the benefits of apple cider vinegar, so I opted to use that. If you just need a keto mayo recipe but don’t need it to be paleo, white vinegar will work just fine.
Otherwise, another option is to use lemon juice instead of the vinegar. The point is something acidic.
I hope you love the simplicity of these ingredients as much as I do. They cover so many dietary restrictions without sacrificing taste! This recipe makes a sugar-free, gluten-free, low carb, keto, and whole30 avocado oil mayo. Whew!
How To Make Mayonnaise at Home (with Less Cleanup!)
So, how to make homemade mayonnaise from scratch? My method is super easy – use an immersion blender!
The immersion blender method for keto mayo is by far my favorite, because it’s super simple and doesn’t require special equipment. (Most people have an immersion blender!)
But best of all, this technique means less cleanup! Here is how it goes…
Grab a tall, wide-mouth glass jar and crack an egg into the bottom of it. Make sure the jar is wide enough for the immersion blender to fit! Do not use a bowl, you need a tall vessel with sides.
Add the rest of the ingredients on top of the egg, except the avocado oil. Finally, pour the oil on top. Try not to disturb the egg or order of ingredients as you add them.
The last step is where the magic happens! It’s seriously the easiest, most foolproof method for how to make paleo mayo.
Slowly submerge the immersion blender into the jar, so that it’s sitting on top of the egg. Start to blend on low power for about 20 seconds, until you see that most of the jar starts to turn white. Then, slowly move the blender upward, without lifting it out into the air. Once you reach the top of the oil, slowly move back downward. Repeat up and down a few times.
Viola – easy homemade avocado mayo!
Unlike some methods that use a food processor or blender, there’s no annoying process of slowly streaming in oil.
And the best part? Your entire cleanup is washing the immersion blender, plus maybe a couple measuring spoons. Just throw a lid onto the jar and it’s ready to store, right in the same jar.
How to Fix Broken Mayo
Over the years I’ve heard about several tricks for fixing broken mayo. To be honest, using this immersion blender method, I have never had it break. It is seriously the perfect no fail homemade mayo!
But just in case, I still wanted to include some helpful tips for how to fix broken mayo or too-thin mayo:
- Egg yolk. The easiest way is with an additional egg yolk. Place a yolk into a clean bowl, and whisk in just a little bit of the broken avocado mayo. Once it begins to thicken, gradually whisk in the rest. The extra yolk helps re-emulsify the mayo.
- Mustard. This is similar to the previous method, except using mustard instead of another yolk. I remember reading somewhere that Julia Child used this trick. Place the mustard into a clean bowl, whisk in a little mayo, then once it starts to come together gradually whisk in all the remaining broken mayo.
- Hot water. Whisk a couple tablespoons of boiling water into the keto mayo. This is a good trick to fix mayo that is too thin, even if it’s not broken. It cooks the egg in the mayo very slightly, making it thicker.
How To Store Paleo Mayo Made with Avocado Oil
If you are making sugar-free mayonnaise using my immersion blender and jar method, storage is effortless. Simply place a lid onto the jar and stick it in the fridge!
Homemade avocado mayo will keep in the fridge for about 7 to 10 days. It’s not as long as store bought mayo, because there are no preservatives.
Please don’t freeze your low carb mayonnaise, though. It will separate and just become a mess.
The recipe makes 1 1/4 cups of paleo mayo. Even if you don’t go through that much, please don’t let that deter you!
There are plenty of delicious low carb recipes that include homemade keto mayonnaise. A few of my favorites include Parmesan crusted tilapia, cauliflower potato salad, and homemade ranch dressing. You can also use it to make onion dip.
Tools To Make Avocado Oil Mayo
Tap the links below to see the items used to make this recipe.
- Wide Mouth Jar – These fit my immersion blender and come with lids for storage.
- Immersion Blender – My go-to for making avocado oil mayonnaise!
Easy Keto Paleo Mayo Recipe with Avocado Oil
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
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Easy Keto Paleo Mayo Recipe with Avocado Oil
The EASIEST instructions for how to make avocado mayo at home. Just 2 minutes and 5 ingredients are all you need for the best keto paleo mayonnaise recipe ever!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
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Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Pour the oil on top. Again, do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
- Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
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418 Comments
Kama
0Hi There, I followed this recipe really closely I think but my mayo won’t thicken! Any suggestions?
Wholesome Yum M
0Hi Kama, Hold your immersion blender at the bottom of the jar until it starts to emulsify. Lift the blender up once it does this to incorporate the rest of the oil. It doesn’t seem to work if you hold the blender at the top of the oil mixture. Also, it helps if all your ingredients are at room temperature.
Farah
0I used vegetable oil and regular vinegar instead, and it turned out AMAZING!!! Never thought making mayonaise would be this easy! From now on this will be my go to recipe, since it only took me 3 minutes to make!!! Definitely recommend this!!!
Wendy E Hollandsworth
0I don’t have an immersion blender, can I make this in my Vitamix?
Wholesome Yum M
0Hi Wendy, I’m sorry, I don’t know if this recipe will come together in a standard blender.
Wendy E Hollandsworth
0No worries. I may have to break down and get the immersion, I love the idea of making my own mayo.
By the way, we just started low carb eating and I find your website to be invaluable. Thank you.
Sasha Robertshaw
0Well that was a total disaster, unfortunately. I used avocado oil and submerged an Emerson blender, following the instructions. Just ended up with a runny mess, so tried the suggestion of another egg yolk, still runny. So tried the Dijon mustard trick next, still a runny mess, now tasting of too much mustard. Tried the 2 tbsps of boiling water, made it a little thicker but now the texture of a sauce. So tried yet another egg yolk – no change. So added another 2 tbsps of boiling water, – no change. So I now have a pale green sauce that I don’t know what to do with. Avocado oil is very expensive so I am very disappointed.
So if anyone has any ideas of where to go from here I would be please to hear them, thank you.
Wholesome Yum M
0Hi Sasha, I am sorry you had a bad experience with this recipe. Remember to hold the immersion blender at the bottom of the jar until the oil starts to turn opaque, then you can lift it up to incorporate the rest of the oil. Additionally, other readers have noted having success after letting all the ingredients reach room temperature, so you may want to try that too with the mustard.
Sasha
0Thank you, I will try it again. Sorry about the star rating, I thought I had to enter something and posted it before I saw your comment about giving you the chance to respond first.
Carolyn
0Absolutely delicious! Thank you so much!
Cynthia Guare
0I just made this and it is delicious! It was super easy and mixed well. Thank you! I’d forgotten how easy homemade mayo is to make and less money than healthy ready made.
Luz
0I really want to try this recipe but I have not this kind of blender. I have ninja blender, hand mixer, and food processor. Do you think that I could do it with any of these kitchens tools? Thanks
Wholesome Yum M
0Hi Luz, You can make mayo by hand with a whisk or a mixer, however, it would be a completely different technique and require different steps to make it. Be sure to do your research on how to make aioli with a stand mixer or by hand before proceeding with the recipe.
Wendy
0Do you think this process would work if the recipe was doubled.
Wholesome Yum M
0Hi Wendy, Actually I think it would be best to make two separate batches.
Beth J
0I think I figured out the “broken mayo” problem!! I used this recipe twice with complete success, only to fail the next three times!! I tried the hot water trick, then the extra egg yolk trick to no avail. Just wasted oil… I was super frustrated. I kept thinking about what went wrong… for days. Then I realized I had used room temperature mustard with my first few attempts, and had no problem. So, I tried this recipe one last time. I left the eggs AND mustard (which once opened, I keep in the fridge) on the counter for 3-4 hours. It worked! So… remember, when you bring your eggs up to room temperature, do the same with your dijon mustard. It must have been that one measly teaspoon of cold mustard that messed up all those batches in the past… ROOM TEMPERATURE MUSTARD FOR THE WIN!
kobun37
0I don’t use a lot of mayonnaise (I’m on team Miracle Whip for sandwiches and burgers) but I sometimes need mayo for recipes. I’m very happy to find a method for making it on demand with healthier ingredients than store bought.
I used whole dried eggs and was able to halve the recipe. Blended up just fine with my Cuisinart smart stick. Hopefully it will have a longer shelf life without the raw egg.
Frank
0This is by far one of the simplest mayo recipes I have found. Loved it!
Ken
0I was doing a side by side comparison on the Nutrition Information between your Homemade Avocado Oil Mayo and the Kraft Reduced Fat Olive Oil Mayo that i currently buy. My findings were that the Kraft Reduced Fat Olive Oil Mayo had half the Calories (50 Calories) and less than half the fat (5 grams) of your Homemade Avocado Oil Mayo, for the same serving size of 1 tbsp.
Wholesome Yum M
0Hi Ken, We don’t generally fear fat on this website! The store-bought version will still contain unhealthy oils like canola, soy, and possibly some sort of starch. If you are okay with those ingredients, then go for it. My recipe is a clean version of mayo without the extra ingredients.
Edna
0I tried to the t and it failed. I tried egg yolk- no change, hot water- no change.
Maybe it was my immersion blender it only has one speed, high.
Wholesome Yum M
0Hi Edna, Remember to keep your immersion blender at the bottom of the jar until the oil starts to emulsify and turn opaque. I haven’t tested it, but the recipe should still work when your blender has 1 speed.
Linda
0This is the only fool proof recipe I’ve ever found. It is SO easy. One thing that might help others is that if the bottom of the inside of the container you are using is not reasonably flat it won’t work. I tried a jar that had a large globe on the bottom and it will not allow you to center your yolk under the immersion blender and I couldn’t get it to emuksify properly. I went back to my original container and have never had my mayo break since then. Hope this helps. And thanks so very much for this method!
Amber Rogers
0Can I use a regular mixer if I dont have an immersion blender?
Wholesome Yum M
0Hi Amber, No. That will not work with this recipe.
Beth
0I didn’t quite get that I needed to start from the bottom and work up but an egg yolk later and I’m in the mayo business.
Megan
0Unfortunately, this recipe did not work out for me. I have a lot of experience with cooking and we ran out of mayo. Normally, I’d make it in my food processor, but it was the lid was in the dishwasher, so I found this recipe and got out my immersion blender. I followed the directions to a T, with the layering and all. The only difference was my egg had only been sitting out about 15 min, so probably not quite room temp. I carefully went up and down trying to blend it, but it was all liquid. Then I used the hot water recommendation. No luck. Then the egg yolk. No luck. Finally, not wanting to waste the ingredients, I slowly poured it into my vitamix and blended on high. It thickened and lightened up immediately. Still not super thick like the photos, but usable. Next time I will just use my food processor.
Wholesome Yum M
0Hi Megan, Sorry this didn’t turn out as expected. The instructions state to leave the immersion blender at the bottom of the container for about 20 seconds until most of the jar has turned white. The excess movement doesn’t help with the emulsification of the mayo.
Nola Ings
0This is my 3rd time making this mayonaise and it’s been perfect every time. I will never buy mayonnaise again. Love it. Thank you so much for the recipe.
Regina
0Hello, I followed this recipe and did exactly as you said. It did not work for me. I am left with a liquid mixture. I’ve made mayo before in a food processor, was hoping to try the immersion blender method. I’m not sure why it did not work ☹️
Wholesome Yum M
0Hi Regina, Did you hold the immersion blender at the bottom of the jar until the emulsion started? It should turn opaque creamy white before you left the blender up and incorporate the rest of the jar.
Karen
0I have wasted three cups of avacado oil on this recipe. It never solidified. Tried the egg yolk fix, no good. Added the oil slooooowly, never worked.
Maya | Wholesome Yum
0Hi Karen, Sorry to hear it didn’t work for you. It sounds like you used a different method though and did not follow the recipe. You said you added the oil slowly, but the recipe does not say to do that. Adding oil in a drizzle is a method used by some recipes, but not this one. Check the steps again and watch the video on the recipe card above to see how it works.
Heather
0The only issue I had was not using a small enough container if you’re using an immersion blender.
The bottom of your blender needs to just fit the bottom of the container your mixing in. I used a large bottom bowl and it wouldn’t set at all. I tried again in talk coffee mug and worked like a charm!
Size does matter lol!
Janice Gaudet
0This recipe was as easy to make as promised, and very good tasting! I will make it often.
Barb
0How long does it last in the refrigerator?
Wholesome Yum M
0Hi Barb, This mayo will be good in the fridge for 7-10 days.
Diane
0Just made this mayonnaise. So simple and very good, tastes nothing like the store bought ones. It tastes fresh and homemade. First time ever making mayonnaise. Will use for your keto coleslaw recipe tonight.
Hailey White
0Hello! I looked for a way to contact you instead of rating first but I couldn’t find a link. But- I don’t have an immersion blended so I used a handheld blender on low speed. The mayo came out a dark yellow and liquid like milk. Didn’t turn white at all? Is it because of my blender? I tried the hot water and yolk. Help??
Wholesome Yum M
0Hi Hailey, Use a higher speed to emulsify the ingredients into mayo.
Jess
0Let’s cut the BS–where is your video?
Wholesome Yum M
0Hi Jess, The video is in the recipe card.
Julie
0I couldn’t see it either, until I turned off my Ad Blocker app. Hope that helps!
Carolyn Trudel
0I was reluctant to try this recipe as I don’t own an immersion blender but I followed your advice to mix all ingredients and then add the avocado oil VERY slowly and it worked like a charm. I kept the food processor running on low and then poured in a teaspoon or less at a time of the oil until it was thoroughly mixed. This is my first time making homemade mayo and will do it again. Thanks.
Kate
0After a little hesitation, I made this recipe. I was afraid of wasting the avocado oil. I made it using 3/4 cup of oil and it turned out perfect! Same consistency as store bought mayo and delicious flavor! I omitted the salt for lower sodium. Thank you!!
Candice Yama
0I stumbled across your recipe and method this evening and ots awesome! So tasty, so versatile! Thank you!
Teresa Wilson
0Hot diggity dog!!!! I’m a believer! I’ve tried so many mayo recipes, and this one is awesome!! Thank you!!
Linda
0I have tried the immersion blender before and had no luck. We have always used a Cuisinart food processor which is a major pain and had it break SO many times. These directions ACTUALLY WORKED!! THANK YOU SO MUCH!!
Barbara
0I’m not really into mayo, but I’m on a mostly carnivore diet and starting to get bored with the steak, so I’m more open to it now. My husband loves mayo and we have the regular stuff in the house so I thought this would be a great thing to try.
I am in shock – it was super easy to make and came out perfectly. And the husband, and actual mayo lover, gave it the seal of approval. Yay!
So now I can feel better about him eating mayo for nearly every meal, since it’s not the grocery store vegetable oil poison stuff. I can add a little variety to my own meals, and I’ll probably start experimenting with adding flavors to it too.
Thank you!
Heidi
0Turned out with just the right thickness and creaminess. It tastes great, too!! I love knowing what has gone into my mayo.
Andrea
0Delish, delish, delish!!!
Nancy
0My immersion blender only has one speed so I can not start out slowly. I wonder if that’s why it came out too runny? Do you think the whisk attachment would work better to incorporate air?
Wholesome Yum M
0Hi Nancy, Homemade mayo does not get super thick like the storebought version. Did your mayo emulsify into an opaque white color? The whisk attachment would also work but is not a necessity in this recipe.
Liz
0Since we have found this recipe we have not bought mayo and this is the only mayo we eat. Now that we use your recipe we realize that fresh mayo is the best. We find other mayo pales in comparison. This is so easy and so good! And the texture and taste is so perfect. Thanks for posting!!
Julie Richard
0Hi – hope someone can help. I’ve made the Avocado Mayo many many times with no issues what so ever. The last two times I’ve had issues with it being to thin. I follow the recipe exactly. I tried the hot water fix, seemed to help the last time but not this time. Any ideas?
Wholesome Yum M
0Hi Julie, Place your mayo in the fridge for about 20 minutes. After it rests, add another egg yolk and start whipping again.
Jon Batchelor
0I tried this, and it doesn’t seem to work for me at all. I came up with a thin, fully liquid blend that could be poured like a milk shake. Tried to add a little really hot water, did nothing. Tried to add an additional egg yolk, it did nothing. Am I missing a step or something? Does it need to chill to ‘set’ and become thick like ‘real’ mayo? I was trying to make this in prep to eventually make your (your? or am I confusing sites) Russian dressing and Reuben casserole, but I don’t think the mayo is supposed to be a liquid. Am I wrong?
Wholesome Yum M
0Hi Jon, Your mayo should not be a liquid. I suggest letting your mayo rest in the fridge for about 20 minutes. After that time, add an egg yolk to the mayo and start whipping again.
Miki
0First time came out great. Second and third time is stayed liquid. I am not sure what happened but it cost a lot of money and I had to throw it away.
Wholesome Yum M
0Hi Miki, Did you add a couple of tablespoons of hot water to the mixture and then continued to blend? That should help fix the problem.
S. Downing
0A perfect example of why I hate Keto recipes… this is “so easy” yet after a whole brand new bottle of avocado oil, two eggs, and the water…nothing. Sigh.
Wholesome Yum M
0Hi S. Downing, Please try adding a couple of tablespoons of hot water and blend until the mayo thickens.
Sheila
0Been making homemade basic mayo for a couple of years but your method is so simple and I’ve had complete success from the first attempt. I use colemans powdered mustard & lemon juice. Thank you for sharing your recipe – love it!
Teresa
0What am I doing wrong?
So no matter how long I have the immersion blender going it is soupy.
I even tried your trick of 2 Tbsp. Hot water and nope still like a runny dressing.
Help!
Wholesome Yum M
0Hi Teresa, Let your mayo sit in the fridge for about 20 minutes. After it rests, add an egg yolk and start whipping again until it reaches your desired thickness.
Brian
0The link for the immersion blender is wrong, I think.
Wholesome Yum M
0Hi Brian, Thanks for the catch! The link has been corrected.
Baker Judy
0Maya, I finally tried it, after a failure using the drip method.
But it’s not thick, like your picture. Quite runny. What did I do wrong, how can I thicken it?
Thank you so much. I do appreciate your help.
Wholesome Yum M
0Hi Judy, Add a tablespoon or two of hot water to your mayo and blend again. The hot water will “cook” the egg and thicken the mixture.
BakerJudy
0Maya, you are a GENIUS!!! It took 2 TBSP Of hot water 1 TBSP at a time), but it WORKED!
I was so upset when it was too thin, that I didn’t add the second yolk slow enough. So now I had a cup of olive oil and 2eggs invested in the recipe.
Thanks for the hot water suggestion, Maya!!! I will be looking for your recipes that use it.
Mari
0Mine is super bitter. I know it is the oil. I can’t find out online how avocado oil is supposed to taste. Mine is very dark and bitter. My mayo is also quite green and nothing like in the pics…. it is inedible. I have never used avocado oil before.
How is avocado oil supposed to taste? I don’t want to consume rancid oil. I won’t eat this until I find an answer somewhere.
Wholesome Yum M
0Hi Mary, It sounds like your avocado oil is rancid. It normally has a very mild flavor, slightly vegetal, almost neutral. The color can vary a bit from clear to light green depending on the brand.
Mari
0Thanks, yeah, it must be rancid.
Well, otherwise, this recipe was easy, though I did have to add an additional yolk before it became the mayo I can’t consume… 😉
I will try again one day.
Stacey
0Just made my first homemade mayo today – wow! It was really good! I was not too impressed with the food processor I have – it could have been the human using it. But I was trying to find an immersion blender – there are WAY too many to choose from. I’m wondering what immersion blender you use and what features you find you like. Thank you!
Wholesome Yum M
0Hi Stacey, I like this one!
Joni
0Mine never got thick
Wholesome Yum M
0Hi Joni, If you mayo is runny, I suggest adding 1-2 tablespoons of hot water and continue to blend until the mixture thickens.
CC
0I just made this and can’t believe how unbelievably easy and delicious! I used avocado oil, yellow mustard, and unfiltered apple cider vinegar. I will NEVER buy mayo again!
Beatrice Spencer
0My mayo turned out like water even after adding 2 egg yolks. It also tastes mostly of oil I think a cup is too much after “pouring ” it over my fish after eating it I actually vomited to oilly. Where did I go wrong.
Wholesome Yum M
0Hi Beatrice, It sounds like the emulsion wasn’t created in the mayo, and it needed to be blended longer. If you added two additional egg yolks and it still didn’t thicken, then a small amount of boiling water while blending should help thicken your mayo.
Roy
0Can you use a whole avocado, instead of avocado oil? If so , anything to be aware of? Thinking of a slightly chunkier, thicker consistency: would like to have both options for different uses?
Thanks.
Roy
Wholesome Yum M
0Hi Roy, If you use whole avocados, then the mixture won’t emulsify into a mayo. If you would like to add whole avocados, it would be best to mash them in after the base mayonnaise is completed.
Shellie
0Is it not dangerous to eat raw eggs?
Wholesome Yum M
0Hi Shellie, Great question! There is always a risk to food borne illness when consuming raw or undercooked foods. Pastured eggs are the safest to use for raw or undercooked food preparations.
Michael
0Could this be made with egg whites only?
Maya | Wholesome Yum
0Hi Michael, I haven’t tried that. Let me know how it goes if you do!
Jack Russell
0Michael, to answer your question, it won’t be mayonnaise without egg yolk. But, to encourage you to update your health education, the VALUE and the HEALTH in eggs is in the yolks. The dirt on egg yolks has been debunked ABSOLUTELY. Now, the worst thing about egg yolks is that you need really high quality (read: pastured hens) eggs or the Omega 3 content won’t be high enough to give you the ratios you need to Omega 6. I encourage you to forget 90% of the wives tales that the “medical community” has spread and do some updated research on physicians who actually DO BLOOD TESTS and stay on top of dietary issues beyond the blip they got in med school. Check out Dr. Gundry’s books on Amazon and follow Dr. Ken Berry, M.D. on YouTube and leave that old ‘egg white’ malarkey to the birds.