Recipes

36 Recipes That Would Be Nothing Without Mayonnaise

Mayonnaise, today we celebrate you.
Image may contain Food Lunch Meal Dish and Platter
Eva Kolenko

For certain dips, sandwiches, and salads, mayonnaise is an absolute necessity. It plays a supporting but important role for tater tots, deviled eggs, wedge salad, and so much more. Mayonnaise, today we celebrate you.

  • Plate of deviled eggs garnished with parsley with tobasco sauce on the side
    Photograph by Victoria Jane, Food Styling by Mieko Takahashi
    3/36

    “The Greatest” Deviled Eggs

    The filling for these eggs is coarsely mashed and studded with crunchy celery and scallion.

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  • Image may contain Plant and Food
    Eva Kolenko
    4/36

    Ding’s Coleslaw

    This signature slaw is made with Hillstone’s own pickle relish, which can be purchased at its restaurants, but it’ll work with a store-bought brand.

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  • Image may contain Food Salad Plant Produce Fruit and Avocado
    Alex Lau
    11/36

    Block Island Lobster Salad with Citrus Vinaigrette

    Play around with different herbs, such as parsley or mint, and other citrus, like grapefruit in place of orange.

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  • Bowl of spinach artichoke dip surrounded by crudite and potato chips on a beige surface.
    Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman
    12/36

    Spinach Artichoke Dip

    Be sure to squeeze out as much liquid as possible from the spinach. Adding spinach that is too wet could upset the creamy harmony of the rest of the ingredients.

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  • Image may contain Dish Food Meal and Fried Chicken
    Alex Lau
    13/36

    Crab Cakes with Roasted Tomatillo Mayo

    Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

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  • Image may contain Food and Burger
    Christopher Testani
    14/36

    The BA Patty Melt

    You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior.

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  • Image may contain Bowl Food Dish Meal Soup Bowl Creme Dessert Cream Ice Cream and Soup
    Danny Kim
    15/36

    Charred Onion Dip

    Don't be shy about letting your onions get some char.

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  • Image may contain Sandwich Food Lunch Meal and Burger
    Alex Lau
    16/36

    Tuna Melt

    In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

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  • Image may contain Burger Food Bread and Bun
    Marcus Nilsson
    17/36

    Forager Sandwich

    “Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

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  • Image may contain Food Egg Meal Dish and Plant
    Alex Lau
    18/36

    Shrimp Rolls

    Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

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  • Image may contain Plant Food Produce and Vegetable
    Marcus Nilsson
    27/36

    Creamy Summer Slaw

    Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

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  • Two lobster rolls on a platter with a plate of potato chips sitting behind
    Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Graylen Gatewood 
    28/36

    BA's Ultimate Lobster Rolls

    Warm, toasty, buttered rolls are key. If you can't find New England–style buns, trim 1/4-inch from both sides of standard hot dog buns to remove the crust and expose more surface area.

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  • Image may contain Food and Sandwich
    Randy Harris
    33/36

    The Slipway Crab Roll

    The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

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  • Image may contain Burger and Food
    Zach DeSart
    34/36

    Cuban Sandwich with Zucchini Pickles

    Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches; substitute with thinly sliced dill or bread-and-butter pickles if you like.

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  • Image may contain Food and Plant
    Cedric Angeles
    35/36

    Pimiento BLTs

    Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

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  • Image may contain Food Dish Meal Confectionery Sweets Human Person Egg Icing Cake Dessert Creme and Cream
    Jeremy Liebman
    36/36

    Beet-Filled Eggs

    Save the hard-boiled egg yolks for your caviar accoutrements.

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