Egg Salad is a Nutrient Powerhouse

Protein-packed for muscle repair and satiety
Rich in brain-boosting nutrients (choline, omega-3s, B vitamins)
Heart-healthy (monounsaturated fats from avocado oil)
Supports digestion and detoxification (sulfur, glutathione, iodine)
Packed with vitamins and minerals essential for overall health

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Let’s take a second to talk about mayonnaise!

Ever wondered what it’s made of?

Traditional mayonnaise was once a simple, handcrafted emulsion made with fresh eggs, lemon juice, and salt, carefully whisked together to create a rich and creamy spread. Before industrial food production, people made mayo in small batches, relying on the natural emulsifying power of eggs rather than chemical additives. However, as demand for mayonnaise increased, manufacturers sought cheaper and more shelf-stable alternatives, leading to the widespread use of highly processed seed oils like soybean, canola, and corn oil. Unlike traditional fats such as olive oil or butter, these seed oils are extracted through high-heat, chemical-intensive processes, often involving solvents like hexane to maximize yield. This refining process strips the oils of their natural antioxidants while introducing oxidized lipids, which have been linked to inflammation, metabolic disorders, and cardiovascular disease.

Replacing traditional fats with these inexpensive, highly refined oils allowed food companies to cut costs and increase profit margins, but at a significant cost to consumer health. Meanwhile, modern commercial mayonnaise is also loaded with emulsifiers, preservatives, and synthetic stabilizers to maintain texture and prevent separation, further distancing it from its original, wholesome roots. As awareness grows about the dangers of seed oils, many consumers are turning back to traditional homemade mayonnaise, embracing the simplicity and health benefits of using natural, high-quality fats like avocado oil, olive oil, or even pastured animal fats.