Type what you have

Ingredients

• ✓ mayonnaise
• self-rising flour
• white sugar
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
2. 2 In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
3. 3 Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

By ONEMINA

Ingredients

• ✓ mayonnaise
• potato
• processed cheese food
• bacon
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl.
3. 3 Gently stir processed cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted.
4. 4 Stir together mayonnaise, bacon, and onion in a separate bowl. Gently stir into potato-cheese mixture until well combined. Spread into a 9x13-inch baking dish.
5. 5 Bake in the preheated oven for 50 minutes.

By FOODGU1

Ingredients

• ✓ mayonnaise
• half-and-half cream
• egg
• dill weed
• garlic powder
• bacon drippings
• red bell pepper
• ham
• sweet onion

Instructions

1. 1 Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
2. 2 Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.

By Carnivore

Ingredients

• ✓ mayonnaise
• milk
• egg
• spinach
• cheddar cheese
• onion
• pie shell

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2. 2 Whisk together mayonnaise and milk in a large bowl until smooth. Whisk in eggs; set aside.
3. 3 Layer spinach, cheese, and onion in the pie shell, making several layers of each. Place on the prepared cookie sheet. Slowly pour egg mixture into the pie shell, then cover quiche with foil.
4. 4 Bake in the preheated oven for 45 minutes. Uncover and continue baking until the top is golden brown and filling is set, 10 to 15 more minutes.

By KRISTINJONI

Ingredients

• ✓ mayonnaise
• pancake mix
• yellow mustard
• parsley
• egg
• crabmeat
• vegetable oil

Instructions

1. 1 Combine pancake mix, mayonnaise, mustard, parsley, and egg in a medium bowl until well blended. Fold in crabmeat. Form into 3-inch cakes.
2. 2 Heat oil in a large skillet over medium to medium-high heat. (There should be enough oil to reach half way up the sides of the crab cakes.) When oil is hot, carefully place crab cakes in the pan. Fry until golden brown, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels and serve immediately.

By Robert

Ingredients

• ✓ mayonnaise
• egg
• milk
• cornstarch
• imitation crab meat
• swiss cheese
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together eggs, milk, mayonnaise, and cornstarch. Mix in crab and Swiss cheese; pour into pie shell.
3. 3 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 30 to 40 minutes.

By Debbie S

Ingredients

• ✓ mayonnaise
• all-purpose flour
• egg
• milk
• crab meat
• swiss cheese
• green onion
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs, mayonnaise, flour, and milk in a medium bowl until thoroughly blended. Stir in crab, cheese, and onion; transfer into pie shell.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.

By CHRISTYJ

Ingredients

• ✓ mayonnaise
• egg
• salad dressing
• water
• margarine
• butter
• salt
• pepper

Instructions

1. 1 Whisk together eggs, mayonnaise, and water in a cup or small bowl using a fork.
2. 2 Melt margarine in a skillet over low heat. Pour in eggs and constantly stir as they cook. Remove eggs to a plate when they are set but still moist. Do not overcook. Season with salt and pepper to taste once eggs are on the plate.

By WHATS HIS FACE

Ingredients

• ✓ mayonnaise
• butter
• egg
• american cheese
• white bread
• salt
• pepper
• ketchup

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter over medium-high heat in a large skillet. Crack eggs into the pan and cook to desired firmness.
3. 3 Just before eggs are cooked, place a slice of cheese over each egg; continue to cook until cheese has melted.
4. 4 Transfer each egg to a toasted slice of bread. Season eggs with salt and pepper.
5. 5 Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

By Erica

Ingredients

• ✓ mayonnaise
• egg
• milk
• all-purpose flour
• seafood seasoning
• cheddar cheese
• parsley
• crabmeat
• pie crust
• seafood seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs, mayonnaise, milk, flour, and 1 teaspoon Old Bay seasoning together in a bowl until smooth and creamy; stir in Cheddar cheese and parsley. Gently fold in crabmeat.
3. 3 Pour crabmeat filling into pie crust; sprinkle 1 pinch Old Bay seasoning over quiche.
4. 4 Bake in the preheated oven until a knife inserted into center comes out clean and top is lightly browned, 40 to 45 minutes.

By Shelley

Ingredients

• ✓ mayonnaise
• milk
• white vinegar
• all-purpose flour
• white sugar
• baking powder
• egg
• vanilla extract
• butter

Instructions

1. 1 Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
2. 2 Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
4. 4 Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
5. 5 Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

By Diana71

Ingredients

• ✓ mayonnaise
• hamburger bun
• sausage patty
• egg
• salt
• pepper
• olive oil
• sriracha sauce
• cheddar cheese
• arugula

Instructions

1. 1 Preheat oven to 425 degrees F. Toast buns until golden brown.
2. 2 Cook sausage patties in a skillet over medium heat until brown.
3. 3 While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
4. 4 In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
5. 5 Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
6. 6 Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
7. 7 Serve while warm.

By Ball Park Buns

Ingredients

• ✓ mayonnaise
• greek yogurt
• mango chutney
• salt
• pepper
• curry powder
• cayenne pepper
• pork sausage
• egg
• flour
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Make the dipping sauce: Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
2. 2 Make the Scotch eggs: Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place 1 hard-boiled egg in the middle of each patty and wrap sausage around eggs, sealing all sides. Set aside.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C).
4. 4 Place flour in a small bowl, beaten eggs in another small bowl, and panko on a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in panko and place on a plate.
5. 5 Spray the air fryer basket with cooking spray. Arrange eggs in the basket in a single layer without overcrowding; cook in batches if necessary. Cook in the preheated air fryer for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs.
6. 6 Serve with dipping sauce.

By France C

Ingredients

• ✓ mayonnaise
• cheddar cheese
• pastry shell
• chicken
• spinach
• sweet onion
• egg
• half and half
• salt
• black pepper
• salt-free seasoning blend
• herbes de provence

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle 1/4 cup Cheddar cheese into pastry shell. Mix together chicken, spinach, remaining 3/4 cup Cheddar cheese, and onion in a medium bowl; transfer mixture to pastry shell.
3. 3 Whisk together eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in a second medium bowl until well combined; pour over chicken mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

By wetteland

Ingredients

• ✓ mayonnaise
• egg
• mustard
• white sugar
• egg
• oil
• pork sausage
• parsley
• lemon zest
• nutmeg
• marjoram
• salt
• pepper
• egg
• bread crumb

Instructions

1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
7. 7 Serve eggs warm with mustard sauce.

By Karen

Ingredients

• ✓ mayonnaise
• cheddar cheese
• waffle
• bacon
• mustard powder
• horseradish
• maple syrup
• chicken tender
• peanut oil
• salt
• cornstarch
• all-purpose flour
• black pepper
• salt
• cayenne pepper
• heavy cream
• egg

Instructions

1. 1 Whisk together eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl until well combined; set aside. Shake together flour, cornstarch, and 1 tablespoon salt in a paper bag; set aside.
2. 2 Dip chicken into beaten egg mixture, then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.
3. 3 Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken until golden brown, 5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.
4. 4 Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.
5. 5 Preheat the oven's broiler.
6. 6 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
7. 7 Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.
8. 8 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.
9. 9 Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.

By Switzer

Ingredients

• ✓ mayonnaise
• flour
• milk
• parmesan cheese
• cayenne pepper
• lemon juice
• lobster meat
• shrimp
• garlic
• butter
• salt
• all-purpose flour
• water
• salt
• all-purpose flour
• egg
• milk
• cooking spray

Instructions

1. 1 Spray a 9x12-inch baking dish with cooking spray.
2. 2 Make the crêpes: Beat milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add flour and salt to milk mixture; beat until incorporated, about 2 more minutes.
3. 3 Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crêpe and cook until the other side has turned light brown, about 2 more minutes.
4. 4 Prepare the filling: Whisk water, flour, and salt together in a bowl.
5. 5 Place butter and garlic in a nonstick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
6. 6 Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crêpe. Roll each crêpe around filling and place in the prepared baking dish.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Make the sauce: Combine milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crêpes.
9. 9 Bake in the preheated oven until crêpes are cooked through and sauce is bubbling, 25 to 30 minutes.

By impellizzeri kitchen

Ingredients

• ✓ mayonnaise
• chicken breast
• elbow macaroni
• pineapple chunk
• raisin
• celery
• apple
• carrot
• sugar
• seasoned salt

Instructions

1. 1 Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.
2. 2 While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.
3. 3 Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.

By lola

Ingredients

• ✓ mayonnaise
• pork loin chop
• french bread baguette
• chile sauce
• garlic
• lime juice
• red onion
• cucumber
• cilantro
• salt
• pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place pork chops on a broiling pan. Cook in the preheated broiler until browned on each side, about 5 minutes, flipping once.
3. 3 Divide and spread mayonnaise on inside tops and bottoms of rolls. Place one pork chop into each roll; spread chili sauce on top pork. Divide and drizzle with 1/2 lime juice; divide and top with onion, cucumber, cilantro, salt, and black pepper. Divide and drizzle with remaining 1/2 lime juice.

By SONNYCHIBA

Ingredients

• ✓ mayonnaise
• daikon radish
• carrot
• rice vinegar
• hoisin sauce
• sriracha hot sauce
• sandwich roll
• pork roast
• pate
• cucumber
• jalapeno pepper
• cilantro leaf

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
3. 3 Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
4. 4 Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
5. 5 Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.

By John Mitzewich

Ingredients

• ✓ mayonnaise
• water
• brown rice
• water
• quinoa
• cucumber
• carrot
• radish
• rice vinegar
• water
• white sugar
• sesame oil
• salt
• sriracha sauce
• peanut
• cilantro

Instructions

1. 1 Pour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook, uncovered, 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl.
2. 2 Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook, uncovered, about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl.
3. 3 Place cucumber, carrots, and radishes into a bowl. Combine vinegar, 1/4 cup water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain.
4. 4 While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.
5. 5 Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls, drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.

By fabeveryday

Ingredients

• ✓ mayonnaise
• lime
• cilantro
• jalapeno pepper
• cucumber
• hoagie roll
• portobello mushroom
• black pepper
• salt
• five-spice powder
• garlic powder
• sriracha sauce
• soy sauce
• fish sauce
• white sugar
• water
• rice vinegar
• onion
• jicama
• carrot

Instructions

1. 1 Combine carrots, jicama, and onion in a small bowl.
2. 2 Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
3. 3 Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
4. 4 Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

By Bibi

Ingredients

• ✓ mayonnaise
• maple syrup

Instructions

1. 1 Mix mayonnaise with maple syrup in a bowl until thoroughly combined.

By Jennifer Lynn

Ingredients

• ✓ mayonnaise
• yellow mustard

Instructions

1. 1 Mix mayonnaise and mustard together thoroughly in small bowl.

By SUNSHINE6420

Ingredients

• ✓ mayonnaise
• butter
• parmesan cheese

Instructions

1. 1 In a small mixing bowl, combine mayonnaise, butter and cheese; mix until well blended.

By Ginna C

Ingredients

• ✓ mayonnaise
• salt
• red wine vinegar

Instructions

1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Ingredients

• ✓ mayonnaise
• mustard
• honey

Instructions

1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn

Ingredients

• ✓ mayonnaise
• honey
• dill weed

Instructions

1. 1 Whisk together the mayonnaise, honey, and dill in a small bowl.

By Alex

Ingredients

• ✓ mayonnaise
• sriracha sauce
• basil

Instructions

1. 1 Combine mayonnaise, sriracha sauce, and basil in a bowl. Refrigerate until serving.

By BMG

Ingredients

• ✓ mayonnaise
• worcestershire sauce
• dill weed

Instructions

1. 1 In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.

By FOXMOORQHS