Add the egg yolk, apple cider vinegar, lemon juice, sea salt, paprika, and garlic powder into a food processor and blend for about a minute.
Then, while still blending, pour in about a tablespoon of avocado oil through the opening at a time. Wait a few seconds between pours for the avocado oil to emulsify.
Once emulsified and looking like mayonnaise, transfer to a clean, dry mason jar and refrigerate. Keep for up to 2 weeks. Enjoy!