mayo: the devil's condiment

frankly horrifying

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all time best mayo hating discourse on bsky

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so we're not missing out then

Mayo is absolutely terrible BUT deviled eggs, when done correctly, are wonderful

The secret is to use seasoning (staring accusingly at all the white people in the upper Midwest as I type)

just having the word "seasoning" on the same line as "upper midwest" is more seasoning than they get most of the year

Paprika and salt

Oi! My mom’s devilled eggs were egg yolk/mayo/minced pickles/white pepper/paprika with a dusting of paprika over the finished eggs. God tier.

Yolks, sweet pickle relish, minced sweet onion, mayo, yellow mustard, Italian seasoning blend, salt and pepper, a bit of Korean brown rice vinegar, sometimes a bit of sriracha depending on who I'm making for. Tiny pinch of smoked paprika to garnish. Fat + salt + acid on a creamy protein half-shell, nice balanced bite.

Pickle element intriguing

oh yes those lil minced pickles are urgent & key

y'all getting me hungry for deviled egg boats in a decadent cream of mayonnaise sea

I would like to try good devilled eggs but hard boiling is against my religion

Deviled egg x pickle back

I put sweet pickle relish with mayo and mustard in egg salad, it's a good combo

Mustard? Yuck

Pickle element provides acidity, but it's one of many different ways.

Oh yeah, my mom put some French’s in hers for colour and also apex Midwesterner.

Hot sauce yes

I steam eggs instead of boiling now

That’s what my new thing does, it steams a cold egg for 10 minutes to hard-boiled perfection

Is it the oil or raw egg yolk that drives the mayo haters mad? We don't know for sure, but every lame-o loves to dip their shit kebab in the local toum and tell other garlic fans how advanced they are in garlic pursuits.

I'm fine with mayo, but based on the many comments made by people repulsed by it I'd say it is neither oil nor egg yolk that bothers the majority of them, but the combination of unctuous mouth feel and gloppy white appearance that triggers their revulsion. Taste doesn't seem to enter it nearly as much as those two factors. Now they can speak for themselves in their usual eloquent fashion.

the warm eggy smell & schlorpy sound & gelatinous quiver turn some people off i guess

lol at the proud garlic gourmands, keep yr heads up you kings of stankbreath! no, higher, please, up out the sunroof if you wouldn't mind

it also tastes like shit

off-white gelatinous quiver is what disgusts me
i wish i could get over it but i haven't been able to so far

Paprika and salt

― calstars, Sunday, December 31, 2023 1:03 PM

Rejected Jimmy Buffet lyric.

Nibblin on croquettes
Watchin' the sunset
All of those egg yolks covered in oil

Do people who dislike the texture of mayo also dislike pudding? As someone who's pro- both of those things, their textures aren't worlds apart (although the oiliness of mayo is obviously distinct).

Plus, you don't eat mayo like you eat pudding*, so I don't see the problem with texture.

* If you do, that's probably why you don't like mayo.

can we get some Waldorf salad up in here?

Some days mayo is the only thing I want in my mouth

It’s the condiment that loves you back

Re jiggliness — when I was in college I remember seeing fellow students eat bowls of flavored yogurt (not Greek but like vats of berry-flavored regular yogurt) decanted into bowls and gobbled up with spoons. I had the same reaction as I do to mayo. It’s not logical or fair but it seems to come from some primordial disgust I have no control over.

Also that was v long time ago and I got over my yogurt problem. I have no trouble w pudding but have yet to accept mayo on my food.

has anyone made a "mayo pop"?