20 Best Recipes Made with Mayonnaise

Mayonnaise is a creamy sauce made by emulsification. Oil and egg yolks are combined, and mustard sauce, vinegar, salt, and pepper are added to give it a flavor.

Here are 20 recipes that you can prepare with mayonnaise:

1 Vegetable Mayonnaise Sandwich

Ingredients:

  • Bread slices- 12
  • Chopped cabbage- 1/4 cup
  • Mayonnaise- 1 cup
  • Grated carrot- 1/2 cup
  • Chopped capsicum- 1/4 cup
  • Chopped celery- 1/4 cup
  • Chili sauce- 2 tbsp
  • Salt and black pepper- to taste

Method:

  • Mix all the ingredients except bread slices to make a filling.
  • Divide it into portions and keep aside.
  • Spread the filling over the bread slice and cover it with another bread slice.
  • Cut the sandwich into two equal pieces.
  • Serve immediately.
Vegetable-Mayonnaise-Sandwich

2 Potato Cream Cheese Roll

Ingredients:

The Potato Mixture:

  • Butter- 1 tbsp
  • Blanched baby corn strips- 1/2 cup
  • Parboiled potato wedges- 2 cups
  • Capsicum strips- 1/2cup
  • Dried oregano- 1/2 Tsp
  • Dry red chili flakes (paprika)- 1 Tsp
  • Salt to taste

For the Olive Cream Cheese Sauce:

  • Grated paneer- 1/2 cup
  • Fresh cream- 1 tbsp
  • Black olives, deseeded and chopped- 6 olives
  • Cheese spread- 2 tbsp
  • Salt to taste
  • Chopped celery- 1 tbsp

For Spiced Mayonnaise:

  • Mayonnaise- 1/2 cup
  • Tomato ketchup- 2 Tsp
  • Mustard powder- 1/2 Tsp
  • Chopped onions- 4 Tbsp
  • Chopped green chilies- 2 Tsp
  • Salt to taste
  • Milk- 3 tbsp

Other Ingredients:

  • Grated carrot- 1 cup
  • Spinach rotis- 4
  • Salt to taste
  • Torn lettuce- 2 cups

Method:

For the potato mixture:

  • Heat butter in a pan and add potatoes. Sauté on a medium flame for two minutes.
  • Add capsicum and sauté for another minute.
  • Add rest of the ingredients for this mixture and keep aside.

For the olive cream cheese sauce:

  • Add cheese, paneer, and fresh cream in a bowl and mix well.
  • Add the remaining ingredients. Mix and refrigerate for an hour.
  • Take another bowl and add carrots and salt and mix well.
  • Take a roti and place a 1/2 cup lettuce in the centre.
  • Spread olive cream cheese sauce over the lettuce.
  • Add the potato wedge mixture and carrots over it.
  • Spread the spiced mayonnaise and roll tightly.
  • Serve immediately.
Potato-Cream-Cheese-Roll

3 Hawaiin Pasta Salad

Ingredients:

  • Cooked shell pasta- 1 cup
  • Pineapple cubes- 1/4 cup
  • Chopped colored capsicum- 1/2 cup
  • Muskmelon cubes- 1/4 cup

For the Dressing

  • Mayonnaise- 1/4 cup
  • Pesto- 1 tsp
  • Garlic, grated-1 clove
  • Salt and black pepper powder to taste
  • Chopped parsley- 1 tsp

Method:

  • Add pineapple, muskmelon, pasta, and capsicum in a bowl and refrigerate.
  • Mix all the ingredients for the dressing in a bowl and mix.
  • Mix the two mixtures and serve.
Hawaiin-Pasta-Salad

4 Dill Cucumber Salad with Garlic Mayonnaise

Ingredients:

  • Sliced green cucumber- 1 1/2 cup
  • Sliced radish- 3/4 cup
  • 1/4 cup finely chopped dill leaves- 1/4 cup
  • Sliced onions- 3/4 cup
  • Vinegar- 2 tbsp
  • Garlic mayonnaise- 3/4 cup
  • Boiled potato- 1
  • Salt and black pepper- to taste

Method:

  • Put the cucumber slices in vinegar and salt and refrigerate for 4 hours.
  • Drain the slices.
  • Add the remaining ingredients to the cucumber and toss well.
  • Serve immediately.
Dill-Cucumber-Salad-with-Garlic-Mayonnaise

5 Deviled Eggs – Eggs Stuffed with Egg Yolk and Mayonnaise

Ingredients:

  • Eggs-4
  • Mustard paste- 1/2 Tsp
  • Mayonnaise- 2 tbsp
  • Salt and freshly ground black pepper to taste
  • Parsley- few sprigs

Method:

  • Boil eggs in a pan.
  • Once boiled, cut the eggs into two halves.
  • Remove the yolk and keep the egg white aside.
  • Add the mayonnaise, salt, pepper powder, and mustard paste to the egg yolk bowl and mix.
  • Put the mixture into a piping bag.
  • Fill each egg white cavity with the yolk mixture.
  • Garnish with parsley and serve immediately.
Deviled-Eggs

6 Russian Salad

Ingredients:

  • Parboiled mixed vegetables (potato, French beans, carrots, and green peas)- 2 cups
  • Mayonnaise- 1/2 cup
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh cream- 2 tbsp

Method:

  • Add all the ingredients in a bowl and mix well.
  • Refrigerate for one hour and serve chilled.
russian-salad

7 Caesar Salad

Ingredients:

  • Iceberg lettuce, torn into pieces- 3 cups
  • Bread croutons- 2 cups
  • Processed cheese cubes-1/4 cup

To Be Mixed Into a Dressing

  • Mayonnaise- 1/2 cup
  • Mustard paste- 1/2 Tsp
  • Chopped garlic- 2 Tsp
  • Worcestershire sauce- 1 Tsp
  • Lemon juice-1 Tsp
  • Olive oil- 1/4 cup
  • Salt to taste

Method:

  • Add all the ingredients with the dressing in a bowl and toss well.
  • Serve immediately.
Caesar Sala-

8 Paneer and Corn Burger

Ingredients:

The Patty

  • Crumbled paneer (cottage cheese)- 1/2 cup
  • Boiled Sweet corn kernels- 1/2 cup
  • Cornflour- 1 tbsp
  • Chopped coriander- 2 tbsp
  • Chopped green chilies- 1 1/2 tbsp
  • Bread crumbs- 2 tbsp
  • Bread crumbs for rolling
  • Salt to taste
  • Plain flour dissolved in 3/4 cup water- 1/2 cup

Other Ingredients:

  • Burger buns- 2
  • Butter- for brushing
  • Tomatoes slices- 4
  • Mayonnaise- 2 tbsp
  • Iceberg lettuce- 2
  • Salt to taste
  • Sliced onions- 4

Method:

  • Add all the ingredients in a bowl and mix.
  • Divide the mixture into two equal portions
  • Dip the patty in the maida-water mixture. Roll in the bread crumbs till they are evenly coated.
  • Heat oil in a kadhai and deep-fry each patty till it turns golden brown.
  • Toast each burger bun with butter.
  • Apply ½ tbsp of mayonnaise on the bun halves.
  • Place the iceberg lettuce, patty, onion slices, and tomato slices, and sprinkle salt and pepper over it.
  • Cover with half of the bun and press it lightly.
  • Serve with French fries.
Paneer-and-Corn-Burger

9 Paneer, Walnut, and Celery Rolls

Ingredients:

  • Chopped paneer- 1/2 cup
  • Chopped walnuts- 2 tbsp
  • Mayonnaise- 2 tbsp
  • Chopped celery- 2 tbsp
  • Salt and black pepper to taste
  • Bread slices- 4
  • Oil- 1 Tsp
  • Iceberg lettuce, torn into small pieces- 3

Method:

  • Remove the crust from the bread slices.
  • Press the slices using a rolling pin.
  • Heat the oil in a pan and add paneer. Sauté for two minutes.
  • Add the salt and pepper and mix.
  • Add the paneer mixture, walnuts, celery, and mayonnaise in a bowl and mix well.
  • Spread the paneer mixture on the bread slice and top with lettuce pieces.
  • Roll up tightly and refrigerate for an hour.
  • Cut each roll into two pieces and serve chilled.
Paneer-Walnut-and-Celery-Rolls

10 Dhokla Sushi with Bell Peppers

Ingredients:

  • Idli batter- 3/4 cup
  • Green capsicum strips- 10
  • Oil- 1 Tsp
  • Yellow capsicum strips- 10
  • Fruit salt- 1/2 Tsp
  • Curds- 1 tbsp
  • Salt to taste
  • Oil for brushing
  • Cheese spread- 3 Tsp
  • Red garlic chutney- 3 Tsp

For Black Sesame-coconut Mixture

  • Black sesame seeds- 2 Tsp
  • Grated coconut- 4 Tsp

For Wasabi Mayo

  • Curd- 3 tbsp
  • Mayonnaise- 2 Tsp
  • Wasabi sauce- 1/2 Tsp

Method:

  • Combine idli batter, fruit salt, oil, curd, and salt in a bowl and mix.
  • Pour the prepared batter on a greased thali.
  • Steam it for four minutes till it is done. Keep aside.
  • Sprinkle the black sesame-coconut mixture over it.
  • Spread the cheese and red garlic chutney mixture over it.
  • Place yellow and green capsicum strips on one side.
  • Place the rolled dhokla sushi on a clean surface and cut into eight equal portions.
  • Serve with wasabi mayo.
Dhokla-Sushi-with-Bell-Peppers

11 Herbed Baby Potatoes with Garlic Mayo Dip

Ingredients:

For the Herbed Baby Potatoes

  • Dried oregano- 1 Tsp
  • Butter- 2 1/2 tbsp
  • Boiled baby potato halves- 2 1/2 cups
  • Dry red chili flakes- 1 Tsp
  • Salt to taste

For the Garlic Mayo Dip

  • Garlic paste- 1/2 Tsp
  • Hot and sweet chili sauce- 2 Tsp
  • Mayonnaise- 1/2 cup
  • Milk- 2 tbsp
  • Salt to taste

Method:

For the herbed baby potatoes:

  • Heat the butter in a pan and add a little salt.
  • Add the potatoes and cook for eight minutes while tossing occasionally.
  • Switch off the flame and add oregano and chili flakes and toss gently.

For the garlic mayo dip

  • Add all the ingredients in a bowl and mix using a whisk.
  • Serve the potatoes with garlic mayo dip.
Herbed-Baby-Potatoes

12 Mini Creamy Corn Cob Roundels

Ingredients:

  • Sweet corn cob cut into ten roundels- 2
  • Butter- 1 tbsp
  • Salt to taste
  • Mayonnaise- 1/2 cup

To Be Mixed into A Cheese Mixture

  • Grated processed cheese- 1 1/2 cups
  • Dry red chili flakes- 2 Tsp
  • Dried oregano- 1 Tsp

Method:

  • Pressure cook sweet corn roundels, water, and salt for one whistle.
  • Drain all the water and keep aside.
  • Allow the steam to escape before opening the lid. Keep aside.
  • Heat butter in a pan and add the cooked corn roundels, and sauté for two minutes.
  • Dip the corn roundel in mayonnaise, then roll it in the cheese mixture.
  • Insert a wooden skewer in the center and serve immediately.
Mini-Creamy-Corn

13 Scrambled Eggs with Mayonnaise and Cheese

Ingredients:

  • Eggs- 3
  • Mayonnaise- 2 tbsp
  • Grated processed cheese- 1/4 cup
  • Chili flakes- 1/2 Tsp
  • Mixed herbs- 1/4 Tsp
  • Milk- 2 tbsp
  • Salt and black pepper to taste
  • Oil- 2 tbsp
  • Toasted bread

Method:

  • Add all the ingredients except oil in a bowl and mix well.
  • Heat oil in a pan and add the egg mixture. Mix well and cook for two minutes. Stir continuously.
  • Serve with toasted bread.
Scrambled-Eggs

14 Vegetable Mayo Rolls

Ingredients:

  • Brown bread hot dog roll- 4
  • Butter- 1

To Be Mixed into A Topping:

  • Chopped and boiled mixed vegetables (French beans, potatoes, carrot, and green peas) – 1/2 cup
  • Shredded lettuce- 1/2 cup
  • Mayonnaise- 1/2 cup
  • Boiled sweet corn kernels- 1/4 cup
  • Chopped walnuts- 1 1/2 tbsp
  • Chopped celery- 2 tbsp
  • Salt and pepper powder to taste

Method:

  • Cut each roll horizontally into two halves.
  • Toast each side with butter.
  • Divide the topping into eight portions equally.
  • Spread the topping on the roll.
  • Serve immediately.
Vegetable-Mayo-Rolls

15 Cream Beetroot and Corn Salad

Ingredients:

  • Boiled and peeled beetroot cubes-1 cup
  • Cooked sweet corn kernels- 1/2 cup

To Be Mixed Into A Dressing:

  • Tomato ketchup- 2 Tsp
  • Chopped celery- 2 tbsp
  • Mayonnaise- 1/4 cup
  • Salt and black pepper to taste

Method:

  • Add all the ingredient in a bowl and toss well.
  • Refrigerate for one hour and serve chilled.
Cream-Beetroot-and-Corn-Salad

16 Mixed Fruit Creole Salad

Ingredients:

  • Chilled sliced bananas- 3/4 cup
  • Chilled finely chopped apples- 1 cup
  • Lemon juice- 1 tbsp
  • Chilled sliced green grapes- 1/4 cup
  • Chilled canned chopped pineapple- 1/2 cup
  • Cooked rice- 2 cups
  • Chopped walnuts- 2 tbsp
  • Grated fresh coconut- 2 tbsp
  • Salt to taste

To Be Mixed Into A Dressing

  • Mayonnaise- 1/2 cup
  • Tabasco sauce- 1/2 Tsp
  • Fresh cream- 2 tbsp

Method:

  • Add all the ingredients in a bowl and mix well.
  • Take another bowl and mix the ingredients for dressing.
  • Mix both mixtures and serve immediately.
Mixed-Fruit-Creole-Salad

17 Coleslaw

Ingredients:

  • Shredded cabbage- 3 cups
  • Mayonnaise- 1 1/2 cups
  • Grated carrot- 1 1/2 cups

Method:

  • Add all the ingredients in a bowl and mix well.
  • Refrigerate for one hour and serve chilled.
Coleslaw

18 Waldorf Salad

Ingredients:

  • Large dessert apples- 6
  • Chopped walnuts- 100 grams
  • Mayonnaise-3/4 cup
  • Sugar- 1 Tsp
  • Fresh cream- 1/3 cup
  • Lemon juice- 1 Tsp
  • Chopped celery
  • Lettuce- 1 head
  • Salt to taste

Method:

  • Cut the apples into cubes and sprinkle salt, sugar, and lemon juice on the apple cubes.
  • Add walnut and celery.
  • Mix cream and mayonnaise and cream and add to the apples.
  • Arrange the salad on the lettuce leaves.
  • Serve chilled.
Waldorf-Salad

19 Jalapeno Mayo Balls

Ingredients:

For the Potato Covering Mixture

  • Grated boiled potatoes- 2 cups
  • Cumin seeds powder- 1/2 Tsp
  • Chili powder- 1 Tsp
  • Dried mango powder (amchur)- 1/2 Tsp
  • Chaat masala- 1/2 Tsp
  • Salt to taste

To Be Mixed Into A Stuffing

  • Mayonnaise- 2 1/2 tbsp
  • Chopped jalapenos- 1 tbsp
  • Ground black pepper to taste

To Be Mixed into A Smooth Batter

  • Plain flour (maida)- 1/3 cup
  • Salt to taste
  • Water- 1/2 cup

Other Ingredients:

  • Bread crumbs for coating- 1/2 cup
  • Oil for deep-frying

Method:

For the potato covering the mixture

  • Add all the ingredients in a bowl and mix well.
  • Divide the potato covering mixture into eight portions equally into small rounds.
  • Flatten it and press gently in the center to make a depression. Place the stuffing in the center.
  • Seal the sides and roll them lightly to get a smooth finish.
  • Dip each ball into the plain flour batter. Roll it in bread crumbs till they are evenly coated.
  • Refrigerate for fifteen minutes.
  • Heat oil in a pan and deep-fry the balls e on a medium flame till they turn golden brown.
  • Serve immediately.
Jalapeno-Mayo-Balls

20 Chili Cheese Paratha

Ingredients:

For the Dough

  • Whole wheat flour- 1 1/2 cups
  • Salt to taste
  • Oil- 2 Tsp

To Be Mixed Into A Stuffing

  • Chopped green chilies- 1 1/2 tbsp
  • Chopped capsicum- 1/2 cup
  • Grated processed cheese- 1 cup
  • Mayonnaise- 2 tbsp
  • Chopped onions- 1/4 cup
  • Cheese spread- 2 tbsp
  • Chopped coriander- 2 tbsp
  • Chaat masala- 1/2 Tsp
  • Salt and black pepper to taste

Other Ingredients:

  • Whole wheat flour for rolling
  • Oil for cooking- 6 Tsp

Method:

  • For the dough:
  • Add all the ingredients in a bowl and mix well. Knead into dough.
  • Keep it aside for fifteen minutes.
  • Divide the stuffing into six equal portions and keep aside.
  • Divide the dough into twelve portions equally.
  • Roll out two portions from the dough.
  • Place the rolled circle on a clean surface and spread the filling over it.
  • Cover it with another rolled circle. Press it gently and seal the edges.
  • Heat a tava and cook the paratha using oil till it turns golden brown.
  • Serve immediately.
Chili-Cheese-Paratha