Tag: Mayo

Egg Salad

Ingredients

  • 12 Eggs – Hard boiled
  • 1/2 Cup Mayo
  • 3 Tbs Yellow Mustard
  • 3 Tbs Fresh Chives – chopped
  • 3 Tbs Fresh Dill – chopped
  • 1/4 Cup Celery – quarter the stalk and dice finely
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Paprika
  • 1/4 Tsp Cayenne
  • 1/8 Tsp Ground White Pepper

Directions

  1. Place your eggs in a medium sized pot and cover with water. Bring the water to a boil, cover, and turn off the heat.
  2. Let the eggs sit for 10 to 11 minutes. The longer you go the drier the yolk becomes.
  3. Place the eggs in cold water to stop the cooking. Let them sit for 3 to 5 minutes.
  4. Peal the eggs and set aside.
  5. To make uniform portions of the hard boiled eggs, take a backing rack and place it on top of a large bowl.
  6. Push the eggs through the mesh of the backing rack and into the bowl.
  7. Add your remaining ingredients and mix well with a spoon or spatula.
  8. Cover and refrigerate for at least 1 hour before serving.

Hawaiian Mac Salad

Ingredients

  • 16 oz Elbow macaroni
  • 2 Tbs Apple Cider Vinegar
  • 2 1/2 Cups Mayo (Best Foods or Hellman only)
  • 1/4 Cup Milk
  • 2 Medium Carrots – peeled and grated
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Ground White Pepper
  • 1/2 Tsp Onion powder

Directions

  1. Cook the elbow macaroni according to the directions for the product.
  2. In a medium sized bowl, mix the mayo, milk, and sugar with a whisk to combine.
  3. Using a grater, grate the peeled carrots on with the small size of the grater. Place to the side.
  4. Drain the macaroni in a colander and shake to remove the excess water from the macaroni.
  5. Place the drained macaroni in a large bowl, add the apple cider vinegar, and mix well with a large spoon.
  6. Add the grated carrots to the macaroni and mix well again to incorporate. Let the mixture sit for 10 minutes.
  7. Add the mayo mix and combine well with a large spoon. Add the salt, white pepper, and onion powder and mix thoroughly for the last time.
  8. Place the mac salad in a container and refrigerate for at least 6 hours, overnight is best. Serve and enjoy.

Tuna Salad

Ingredients

  • 4 x 5 oz Canned tuna (Wild Planet Albacore Wild Tuna)
  • 1 Cup Mayo (Duke’s)
  • 2 Tbs Dijon
  • 1/2 Cup Red Onion – finely diced
  • 1/2 Cup Celery – halved and chopped
  • 1/4 Cup Fresh dill – finely chopped
  • 2 Tbs Dill pickles – chopped
  • 1 Lemon – zest
  • 1/4 Tsp Paprika
  • 1/4 Tsp Cayenne
  • Salt
  • Ground black pepper

Directions

  1. Drain the 4 cans of tuna and place in a large bowl.
  2. Chopped the onions, celery, dill, and pickles.
  3. Add the remaining ingredients to the bowl and season with salt and black pepper.
  4. Place in an airtight container and refrigerate. The salad will keep for five to six days in the refrigerator, so the perfect amount for lunchtime meal prep for the week.

Buttermilk Ranch Dressing

Ingredients

  • 8 oz Sour cream
  • 8 oz Mayo
  • 8 oz Buttermilk
  • 2 Tsp White Vinegar
  • 2 Tsp Dried Dill
  • 2 Tsp Dried Parsley
  • 2 Tsp Dried Chives
  • 3/4 Tsp Garlic powder
  • 1/2 Tsp Onion powder
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground black pepper

Directions

  1. In a large bowl, mix the sour cream, mayo, and buttermilk. Add the white vinegar and mix well. Add the remaining ingredients, mix, place in a jar or bottle and refrigerate for at least 2 hours (overnight is best).
  2. Taste and adjust the seasoning to your preference and enjoy!

Jalapeño and Cheese Pasta Salad

Ingredients

  • 1 lb Pasta of your choosing
  • 1 1/4 Cup Mayo
  • 3 Tbs Apple cider vinegar
  • 1 Tbs Mustard
  • 2 Tsp White sugar
  • 3/4 Tsp Black pepper
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Cayenne
  • 3 Jalapeños – seeded and diced
  • 3 Cups Shredded fresh cheese – Colby or Mild cheddar

Directions

  1. Cook the pasta according to instructs on the box.
  2. Drain the pasta in a colander and allow it to cool to room temperature before placing it in a large serving container. Chill in the refrigerator for at least 60 minutes.
  3. Combine the mayo, mustard, and the seasoning in a small bowl; combine well with a whisk.
  4. Add the mayo mix, diced jalapeños, and shredded cheese to the pasta and mix well.
  5. Refrigerate for at least 60 minutes before serving. Taste before serving and add salt or black pepper to your preference. Enjoy!

Tartar Sauce, Bring on the Fish & Chips

Ingredients

  • 1 Cup Mayo
  • 1/2 Cup Chopped Gerkins (about 4 or 5)
  • 1/2 Lemon – Juiced
  • 1 Tsp Capers – Finely Chopped
  • 1 1/2 Tsp Fresh Flat Leaf Parsley – Finely Chopped
  • 1 1/2 Tsp Fresh Dill – Finely Chopped
  • 1 Tsp White Sugar

Directions

  1. Combine all ingredients in a medium-sized bowl and mix well.
  2. Place in a container and chill for at least 30 minutes.