June 10, 2010

Three Things: Good Ole Mayo

Oh, mayonnaise.  I can't decide if I love you or hate you. You're gross in excess, but you complement a turkey sandwich so nicely. Plain yogurt can take your place no problem in potato salad and such, but there are a few things I wouldn't consider making without including you in full force. I also never give a second thought to using your full-fat form; chemicals in lighter versions are just gross. I'd rather eat a the real thing in moderation.

These are my essential recipes whose fat content I ignore and let myself enjoy the decadence. I blame childhood memories eating each of them in the South for my steadfast devotion.

Deviled Eggs
Why Make Them: Easter and barbecues beg that they be served. Also, they make sticky hard-boiled egg yolks creamy and oh-so flavorful.  
Short & Sweet Recipe: Hard boil eggs; let cool. Slice in half length-wise. Scoop out yoke. Mix with salt, mayo, and lemon juice. Stuff back in egg white.
Full-Fledged Recipe: Consult Southern Living.
Tip:  Sprinkle with paprika for a pretty presentation.

Pimiento Cheese  
Why Make It: Creamy, sharp cheddar with a kick is the perfect snack on crackers or lunch on bread with lettuce. Also, store-bought varieties taste like chemicals (even though I thought the opposite as a kid), and friends  loved the taste while innocently having no idea it was mayo-laden. 
Short & Sweet Recipe: Shred cheddar cheese. Mix with lots of mayo and some chopped jarred pimientos, grated onion, Worcestershire sauce, and a tad bit of red pepper.
Full-Fledged Recipe: Consult Southern Living.  
Tips:  Shred your own cheese; it's worth the labor to the get right texture. Use extra sharp, smoky cheddar if you like a bite.

Artichoke Dip 
Why Make It: Anyone who ever tried this creamy, cheesy dip raved about it, even people who don't like mayo or don't like artichokes. And between my extended family and myself, we've made this dip at least 547,892 times. 
Short & Sweet Recipe: Mix together 1 can artichokes, chopped, 1 cup mayo, and 1 cup Parmesan cheese. Bake at 350 degrees for 20-25 minutes or until edges brown. 
Full-Fledged Recipe: There isn't one. No need to get fancy. 
Tips:  Make sure that you are around when this dip comes out of the oven, or else you might not get any. You can double or triple the recipe to make the tragedy somewhat less likely.

What about you—how do you like mayonnaise? Or does it totally gross you out?

1 comment:

  1. I refuse to eat mayonnaise in any form. I find plain yogurt to be an admirable substitute in tuna salad (which I make almost weekly in summer), and I'm sure it's equally good in chicken, potato, or pasta salad (none of which I've attempted yet). I find yogurt absorbs flavor really well, kind of like tofu.

    Also, pesto is awesome on a turkey sandwich. For some reason, I just think basil and turkey pair really well. I like to mix pesto and plain yogurt for sort of a pesto-mayo-ish thing.

    All that being said, I've never made deviled eggs, so I might have to break down and buy a teeny jar of mayo to make some for my severely delayed graduation party. :)


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