Easy homemade mayo (+ chicken sammy)

I HATE (let me re-emphasize that word, HATE) mayonnaise. I think it's foul--the smell, the texture, the color, the ingredients. Ew! But it's true, sandwich bread needs a little moisturizing just like our face does in the morning. I've found plenty of alternatives: hummus, tomato paste, salad dressing, olive oil + vinegar, honey, laughing cow cheese, mustard, greek yogurt... Sometimes you can't get away from mayo though. Like when my boyfriend wants a chicken salad sammy for lunch. Instead of investing wasted dollars on store-bought mayo I decided to make my own and maybe lighten up to the thought of the stuff?
Making it didn't change my opinion of it but for the purpose of the sammy and my boyfriend's lunch happiness, it was a job well-done. And easy peasy. Here's the mayo recipe followed by my made-up chicken salad sandwich recipe. After the jump...

Mayo 

• 1 egg, room temp (this is essential to successful mayo)
• 1/2 to 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1 tablespoon lemon juice, or white wine vinegar
• 1 cup light olive oil or canola oil

In a blender (or food processor), combine whole egg, mustard, salt, lemon juice, and 1/4 cup oil. Blend ingredients and keep machine running. Drizzle remaining oil through hole in blender top until mayo is thick and no more oil can be incorporated. To your mayo, you can add fresh herbs like tarragon, or sometimes I add chopped garlic to make a faux aioli. 
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Chicken Salad Sandwich
Caramelize red onion and apple by finely chopping and sauteing over medium heat until slightly browned. Continue on medium heat and add a small puddle of water and large dash of sugar. Cook down all moisture. Mix onion and apple to canned white chicken meat--mix in homemade mayo to your liking. Place between desired sandwich bread (french, rosemary, rye or pumpernickel are great choices) with a slice of muenster cheese. Toast for a few minutes to melt cheese then add a layer of baby spinach greens. Enjoy!