1 whole egg
2 egg yolks
1 tbsp dijon mustard
1 lemon juiced
1/2 cup coconut oil
1/2 cup olive oil
1 tbsp greek yogurt
Salt & pepper


Combine eggs, mustard and lemon juice in a food processor.

Melt coconut oil in a small pot, avoid over heating as it will make the eggs curdle.

Turn the food processor to a fast speed and slowly pour the coconut oil and the olive oil into the egg mixture.

Once the mayo has emulsified, add the yogurt and season to taste.

This should keep in the fridge for a week.