Mayo by Primal Kitchen
Mayo by Primal Kitchen

Primal Kitchen

Mayo by Primal Kitchen

Cold Weather Notice: if you live in a cold weather climate, mayo will freeze in transit if temps drop below freezing and the product will separate. While it's certainly not the intended Primal Kitchen mayo experience, it's perfectly safe to consume.

Deviled eggs. Creamy, dreamy, yellow and decadent. They're almost a perfect food, but one critical component used to mix up the yolks and make them smooth has always been mayonnaise. Jarred mayo (or, "sandwich spread") can contain pretty dubious ingredients while real mayo is simple and pretty tasty. Primal Kitchen has just rescued us from making our own mayo with the clever and nutritious addition of avocado oil, reviving the possibility of deviled eggs at a moment's notice, or anything else you can dream up for the creamy condiment. ~

For the true, true stories behind this incredible foodstuff, read on.

Summer! When the weather heats up, my thoughts turn to picnics and salads and party food. That means a nice big batch of fresh and crispy coleslaw. Perhaps some potato salad. But that conventional store mayo or even your homemade recipe might use an oil like canola that is of dubious quality, not to mention waaaay too many Omega-6 fats.

Along comes Primal Kitchen and a jarred mayo you can trust. Finally! It's no fake mayo intended for vegans or strange tasting "healthy" option. This is REAL food, real ingredients, really convenient. Mark Sisson and his team have blended avocado oil - yes, you can get oil out of that delicious fruit - and eggs and a few seasoning and put the tasty result in a jar for all of us. Make your own with a blender? Sure, you COULD. But here's the thing: I know how to make mayonnaise. I know how easy it is. Have I ever made it? Nope. It is the long-time crazy foodies like myself who are the perfect examples of why something like this is great - even we don't always make our own stuff. 

Why Primal Kitchen Mayo is so good for you

The main ingredient is avocado oil. Just how awesome is it? Avocado oil, like olive oil and hazelnut oil, contains oleic acid, a monounsaturated fat that may help to lower cholesterol.

Avocado oil contains a balanced proportion of omega-3 and omega-6 fatty acids. These essential fatty acids, along with vitamin E, have powerful antioxidant properties which can protect your blood vessels. Alpha linolenic acid (ALA), the omega-3 fatty acid in avocados, has been found to suppress tumor growth in breast and colon cancers.

Avocado oil promotes faster healing and better skin quality.  Vitamin A, D and E are all involved in skin cell growth and regeneration. Chock full of oleic acid and lecithin, it’s great for the hair and skin — inside and out. Avocado oil is said to have anti-aging benefits (and it also smells great) so don’t be afraid to use it liberally, and everywhere.

Here are some of the amazing ingredients in Primal Kitchen's Mayo

Avocado Oil

Avocado oil is notable for its fat composition, phytosterols and polyhydroxelated fatty alcohols, all of which are anti-inflammatory in nature. It’s also notably high in Vitamin E and monounsaturated omega-9 fatty acids. In a recent study, both high and low doses of avocado oil enhanced alpha-carotene, beta-carotene and lutein absorption from a salad by as much as 15 times compared to a salad without avocado oil.

Egg Yolk

Egg yolks, long the red-headed stepchild of the chicken 'family', are now considered by many ancestral health devotees to be the ONLY good part of the egg - why use that lean white part when pretty much all the nutrients are in the orangey-yellow orb in the middle? Egg yolks are an amazing source of: Vitamin A, Vitamin D, Riboflavin, Vitamin B12, Phosphorous, Selenium, Folate and Pantothenic Acid. Yowza.

How to use Primal Mayo

Boy, isn't it time you were able to open a jar of mayo and start spreading it on whatever the heck you want? Personally, I'd go right for a batch of deviled eggs. Then I'd made a summery cold potato salad, then probably some awesome coleslaw. Smear it on grilled corn with a dash of chili powder. If you're a friend of paleo bread, think of the next sandwich you make, or the next wrap, and more. Your possibilities are almost endless.

  1. Gluten-free
  2. No soy, no corn
  3. Cage-free eggs
  4. No sugar
  5. No canola
  6. No dairy

Here are answers to some of your most important questions!

Why Avocado Oil?

In short, full, rich, lingering flavor (without being TOO strong, as extra virgin olive oil can sometimes be, especially when making mayo). We chose avocado oil for its nutrition, too.

What is the vital fat composition of Avocado Oil?

Omega-6 to omega-3 ratio: 13.1:1 Omega-3 fatty acids: 1% Omega-6 fatty acids: 12.5% Omega-9 fatty acids: 67.9% Saturated fatty acids: 11.6%

Does this mayo need to be refrigerated?

Yes, after you open your jar of mayo, it needs to be refrigerated.

How long does it last in the fridge after opening?

Depends on your appetite for awesome tasting mayo. At company headquarters, not too long! We recommend you consume within 60 days of opening.

About Primal Kitchen, in their own words

Ok, seriously, who HASN'T heard of Mark Sisson in the paleosphere by now? Mark's Daily Apple? Sorry, it's just that his influence is vast and his values in the nutritional world are strong and well-known. 

"My name is Mark Sisson, and I’m a former elite endurance athlete who has made health and fitness my life’s work. Since trading in my professional running shoes 26 years ago, I’ve written a series of best-selling health and fitness books, I’ve designed natural state-of-the-art, health-enhancing nutritional supplements and educational diet and exercise systems, and I’ve published My mission is to empower more people to take responsibility for their own health and enjoyment of life by investigating, discussing and critically rethinking everything we’ve assumed to be true about health and wellness. Primal Kitchen expands this mission, bringing uncompromisingly delicious, high quality, nutrient dense sauces and dressings to kitchens everywhere. In the world of real food, it’s often what you put on your food that keeps it interesting."