Recipes with mayonnaise

Egg salad sandwiches with blanched green beans, Vidalia onion, celery, and honey mustard on multigrain bread. A crunchy twist on classic egg salad that adds fresh snap to every bite.

Confetti crab salad with lump crab meat, chopped radishes, capers, and fresh parsley in a lemon-mayo dressing. A bright, no-cook seafood salad ready in 10 minutes.

Carter family coleslaw shreds fresh green cabbage, crisp apples, celery, and carrots, then dresses them with mayo and celery seed. The salt-water soak is the secret. Old-school Southern fish-fry slaw with a little Appalachian wisdom.

Cold avocado soup blended with sauteed garlic, tomato, heavy cream, and a hint of chili powder. Silky, chilled, and finished with a citrus twist. A French-style summer starter.

Spicy Curry Sirloin Lamb Steaks with Cucumber Raita recipe

Mini Reuben appetizers on toasted white bread with corned beef, sauerkraut, Swiss cheese, and a horseradish-chili mayo. Bite-sized party snacks baked until the cheese melts and bubbles.

Crispy chicken casserole with cream of chicken soup, mayo, hard-boiled eggs, walnuts, and a crushed potato chip topping. Retro comfort food at its finest.

Classic baked artichoke dip with frozen artichoke hearts, sour cream, mayonnaise, and Parmesan. Four ingredients, bakes hot and bubbly, makes 3 cups.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.

Chicken and artichoke pasta salad with lemon-herb mayonnaise, toasted almonds, and a dash of hot sauce. A cold pasta salad thats great for potlucks and make-ahead lunches.

Pineapple coleslaw with shredded cabbage, sweet apple, carrot and pineapple tidbits in a creamy sour cream and mayo dressing. Sweet-tangy summer side that pairs with BBQ, fish tacos or pulled pork.

Light fiesta shrimp dip with reduced-fat cream cheese, picante sauce, horseradish, and cumin. A creamy, zesty cold dip with real chopped shrimp served with vegetable dippers.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Light fiesta shrimp dip blends chopped shrimp with reduced-fat cream cheese, picante sauce, horseradish, cumin, and green onions. Lighter than your average shrimp dip, full of southwest punch.

BLT burritos wrap crispy bacon, fresh tomatoes, shredded lettuce, and mayo in warm flour tortillas. A no-cook lunch ready in 10 minutes that combines two classics into one handheld meal.

Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Grilled vegetable tortilla wraps with basil-garlic mayonnaise and fontina cheese, rolled tight and sliced into spiral pinwheels. A colorful make-ahead lunch or party appetizer.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

Blue cheese spinach salad with a creamy homemade dressing of sour cream, mayonnaise, dry mustard, oregano, and garlic oil. Chunky, tangy, and ready in 15 minutes.

Curried mayonnaise with red curry paste, saffron, and lime juice blended smooth. A five-minute condiment that transforms sandwiches, tuna salad, and cold cuts with warm, spicy depth.

Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Three-cheese ball made with sharp cheddar, Swiss, and Roquefort, blended with garlic and Worcestershire sauce. Rolled in paprika or parsley for a bold holiday appetizer.

Breadless egg salad sandwiches using Monterey Jack cheese slices as the "bread." Low-carb, gluten-free, and stacked with tomato, lettuce, pickles, and olives.

Loaded baked potato topping with diced chicken, green chilies, corn, and a cumin-lime mayo dressing. A no-cook Tex-Mex dinner ready in 15 minutes using leftover chicken.

Roast beef sandwich with horseradish mayo, crisp lettuce, tomato, and onion on a roll. A classic deli-style lunch that takes 15 minutes to throw together with bold, peppery heat from the horseradish.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Georgia Waldorf salad with a Southern twist: crisp apples, celery, and chopped peanuts in a creamy peanut butter mayonnaise dressing. Served on a bed of mixed greens.

Beef and Cheese Log: a vintage cocktail party cheese log with sharp cheddar, cream cheese, dried beef, and a pecan crust. Sliced thin onto crackers. Make-ahead party staple.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.

Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.

Hot chicken salad casserole with rice, mushrooms, water chestnuts, and buttery cornflake-almond topping. Creamy, crunchy, and loaded with rosemary for elevated comfort food.

Sweet coleslaw with mini marshmallows, crushed pineapple, whipped cream, and mayo from Don & Charle's steakhouse. A creamy, dessert-style slaw that feeds a crowd.

Smoked turkey salad with grapes, water chestnuts, walnuts, and celery in a curried hickory mayo dressing. The leftover-turkey salad with crunch in every bite.

Chicken and orange salad with avocado, cilantro, green peas, and a cinnamon-spiked mayonnaise dressing. A Mexican-inspired no-cook lunch with citrus and lime.

Grilled fish sandwiches on focaccia with a honey Dijon spread, lemon pepper seasoning, and roasted red pepper. A light, smoky summer sandwich ready in 20 minutes.

Hot tuna burgers stuff hamburger buns with tuna salad, diced American cheese, celery and onion, then bake them sealed in foil until the cheese melts. Vintage church-supper handheld dinner with built-in nostalgia.

No-bake crabmeat nachos piled high with a creamy, briny filling of cream cheese, black olives, and flaked crab. A cold seafood appetizer that's built for game day or cocktail hour.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Chicken apple salad with diced unpeeled apples, celery, raisins, and lemon-mayo dressing served in crisp lettuce cups. A light, crunchy no-cook chicken salad ready in 5 minutes.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Turkey pasta salad with red grapes, celery, and creamy mayo-sour cream dressing over mostaccioli. An easy cold lunch or potluck side that turns leftover holiday turkey into something genuinely crave-worthy.

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Stilton and cream cheese stuffed between toasted pecan halves for a savory, crunchy appetizer bite. Five ingredients, endlessly snackable, and perfect for cocktail parties.

Creamy tarragon chicken salad with red grapes, celery, and toasted walnuts in a sour cream-mayo dressing. Elegant lunch salad for sandwiches, lettuce cups, or a scoop on greens.

Hoppel Poppel tart with breakfast sausage, potatoes, onion, and fresh dill in a blind-baked butter pastry shell. A German-American brunch classic turned elegant.

Peppery watercress sauce blended with Greek yogurt, mayonnaise, tarragon, lemon, and a hit of fish sauce. Cool, herbaceous, and ready in five minutes for grilled fish, salmon, or roasted vegetables.