Using cold pressed avocado oil in a homemade mayo recipe... anyone who's done this, how does the mayo taste compared to using a flavorless oil?

If it matters, this is the recipe I want to use:

*1 egg yolk

*2 1/4 tsp white vinegar

*1 tsp water

*1/4 tsp plus 1/8 teaspoon of salt

*1/4 tsp plus 1/8 teaspoon of granulated sugar

*1/4 tsp lemon juice

*1 cup vegetable or canola oil (which I want to replace with avocado oil)

Also, what if I replaced the white vinegar with apple cider vinegar?

bon appetit