1,236 mayonnaise recipes

Warm, puffy baked cheddar dip with beaten egg whites, mayo, mustard, and Worcestershire. A hot souffle-style appetizer served with tortilla chips.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Molded crab dip with cream cheese, cream of celery soup, scallions, and gelatin for a sliceable appetizer. Vintage party fare made for crackers.

Noodle salad with cheese: a hearty German-style pasta salad with spiral noodles, cubed Swiss cheese, ham, and dill pickles, all dressed with a tangy mayo-ketchup-cream sauce. A picnic and potluck classic.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Stuffed baked potatoes topped with a creamy chicken, scallion, and Parmesan mixture. A fast microwave-then-bake dinner that turns pantry cans into a weeknight meal.

Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.

Creamy cucumber dill dip with mayonnaise, sour cream, fresh dill, green pepper, and white pepper. No-cook, ready in 10 minutes. Great for veggies, chips, and crackers.

A stacked veggie club sandwich with broth-sauteed mushrooms, crisp cucumbers, sprouts, tomato, and low-fat cheese on triple-decker toast. Ready in 20 minutes.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Hot rye appetizers spread cocktail rye slices with Swiss cheese, bacon, olives, and green onion, then bake until bubbly. Retro party tray classic ready in 35 minutes.

Awesome sandwich, you can add some other herbs or cheese too, easy and delicious.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

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

Baltic-style beet and potato salad with herring, dill pickles, carrots, and a creamy sour cream-mayonnaise-mustard dressing. A hearty Estonian kringel salad that improves overnight in the fridge.

Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.