In a wide-mouthed glass jar that can fit the head of the immersion blender, pour in eggs, lemon juice, avocado oil, dijon mustard, and salt.
Slowly lower the blender in to jar until it hits the bottom.
Turn on the blender and let it run without moving until you see a white creamy cloud start forming from the bottom. It will rise up as the oil get slowly incorporated into the mixture.
When most of the oil is blended in to the cloud, slowly lift the blender up while it's running.
By the time you get to the top, there shouldn't be much oil left and your mayo should be made.
Screw on the lid and the mayo should last in the fridge for up to 2 weeks!