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
• sweet pickle relish
• yellow mustard
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Add mayonnaise, relish, mustard (if using), and lemon juice together in a bowl.
3. 3 Stir until thoroughly combined.
4. 4 Serve immediately or refrigerate the sauce until ready to serve.

By Tapestry

Ingredients

• ✓ mayonnaise
• garlic
• lemon juice
• cayenne pepper

Instructions

1. 1 Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Kristie Ghioni

Ingredients

• ✓ mayonnaise
• garlic
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather your ingredients.
2. 2 Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
3. 3 Cover and refrigerate for at least 30 minutes before serving.

By Jeff and Justine

Ingredients

• ✓ mayonnaise
• asparagus
• shrimp
• lemon juice
• artichoke heart
• french dressing
• egg
• parsley

Instructions

1. 1 Cook asparagus in a large saucepan of boiling salted water until tender. Cool under cold water. Reserve 6 stalks; cut remaining stalks into 1-inch pieces.
2. 2 Reserve 6 shrimp; dice remaining shrimp. Combine chopped asparagus and diced shrimp in a bowl; gently stir in mayonnaise and lemon juice.
3. 3 Marinate artichoke hearts in 1 cup French dressing in a separate bowl.
4. 4 Place shrimp salad in an attractive shallow bowl. Garnish with eggs; arrange reserved 6 asparagus spears on top to resemble the spokes of a wheel.
5. 5 Drain artichoke hearts; discard dressing. Dollop each artichoke heart with mayonnaise, then top with 1 shrimp and 1 sprig parsley. Arrange artichokes around salad.

By Inga

Ingredients

• ✓ mayonnaise
• onion
• dill pickle
• sweet pickle
• parsley
• lemon juice
• caper
• yellow mustard
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

Ingredients

• ✓ mayonnaise
• sour cream
• lemon
• olive oil
• parsley
• chive
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a medium bowl; mix until smooth.

By Christina Tabaretti

Ingredients

• ✓ mayonnaise
• carrot
• celery
• scallion
• rice vinegar
• cilantro
• plain yogurt
• lime juice
• cayenne pepper
• french baguette
• prawn
• cucumber

Instructions

1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Ingredients

• ✓ mayonnaise
• butter
• margarine
• white bread
• mustard
• ham
• swiss cheese
• egg
• all-purpose flour
• water
• baking powder
• salt
• vegetable oil

Instructions

1. 1 Divide and spread 2 tablespoons butter evenly among 1 side of each bread slice; set aside 3 slices.
2. 2 Divide and spread Dijon mustard evenly on top butter on 3 bread slices; top with 4 ham slices. Set aside.
3. 3 Divide and spread mayonnaise evenly on top butter on remaining 3 bread slices; top with 2 slices Swiss cheese. Press ham and cheese sides together to make sandwiches.
4. 4 Whisk eggs, flour, water, baking powder, and salt together in a shallow rimmed dish; set aside.
5. 5 Heat remaining 2 tablespoons butter and oil in a large skillet over medium heat. Dip both sides of each sandwich in egg mixture; add to skillet. Cook until browned on both sides, flipping once or twice.

By Sneakyteaky

Ingredients

• ✓ mayonnaise
• water
• salt
• salmon fillet
• salmon
• green onion
• parsley
• tarragon
• butter
• mustard
• lemon juice
• black pepper

Instructions

1. 1 Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
2. 2 Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
3. 3 Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

By kimnantes

Ingredients

• ✓ mayonnaise
• chicken breast
• broccoli floret
• butter
• onion
• garlic
• garlic salt
• parsley
• salt
• black pepper
• cauliflower
• chicken broth
• heavy cream
• lemon juice
• cheddar cheese

Instructions

1. 1 Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
5. 5 Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
6. 6 Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
7. 7 Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
8. 8 Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

By Chef DJ

Ingredients

• ✓ mayonnaise
• olive oil
• onion
• mushroom
• garlic
• salt
• black pepper
• spinach
• all-purpose flour
• puff pastry
• salmon fillet
• paprika
• egg
• lemon juice
• dijon mustard
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
3. 3 Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
5. 5 Dust work surface with flour. Lay 1 puff pastry sheet out on work surface; spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top; sprinkle paprika over salmon and top with wilted spinach.
6. 6 Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.
7. 7 Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.
8. 8 To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.
9. 9 Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.

By Salvatore A Lenzo

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