For most of us, our lunchtime sandwich—be it a BLT, ham and cheese or egg salad—isn’t a sandwich without a big dollop of mayo. We rely upon this condiment to add a bit of tang and creaminess to make any savory recipe a smidge better.
But when you’re out shopping, odds are you reach for the same brand over and over again. But is your go-to really the best mayonnaise out there? You know our Test Kitchen pros had to find out!
What We Looked For
Checking out mayo, we kept a few criteria in mind. We were looking for a smooth, creamy mayo that would work well in a variety of recipes.
- Flavor: How did the mayo taste? Did it have a neutral flavor? Any stand-out tastes like vinegar or spice?
- Texture: How did the mayo spread? Was it smooth and creamy the way we all want?
- Appearance: Simply, how did it look? Did the mayo look like something you’d want to spread on your sandwich or spoon into your next batch of chicken salad?
Want to learn more about how our Test Kitchen chooses their favorite products? Check out our testing methods.
Our Test Kitchen Preferred Mayo Brands
Seven brands were in the running for the best mayonnaise. Find out which are worth spreading on your sandwich or stirring into a recipe.
Best Sandwich Spread: Heinz
Sometimes you’re just looking for a good mayo to spread on a sandwich or hoagie. In that case, Heinz Real Mayonnaise is the brand to buy. This mayo from Heinz, a brand we normally associate with ketchup, had a nice mellow flavor and a creamy, almost fluffy texture.
This mayonnaise had a bit of a vinegar bite (but not too much) with a slightly peppery flavor. These little extras are what made our Test Kitchen team vote Heinz as the best condiment-style mayo. You won’t regret layering this on your next BLT.
Best for Homemade Dips: Kraft
Looking for an exceptionally light but creamy spread to keep in your fridge? Grab Kraft Real Mayo. This mayonnaise wowed our Test Kitchen tasters with a light, buttery texture and creamy color.
Since this brand was so neutral in flavor—not overly eggy or vinegary—the Test Kitchen pros agree it would be a great option for making homemade dips like a baked onion dip or fresh veggie dip. Of course, a smooth, simple mayo like this would also be at home in other recipes, so give it a spread and see how you like it.
Best for Salads: Duke’s
Whipping up egg salad for a barbecue? Snag a jar of Duke’s Mayonnaise. Duke’s has a thick, creamy texture which is perfect for bringing the ingredients of a salad together. Plus, its tangy flavor is sure to add a bit of personality to your recipe, whether it’s a curry egg salad, dill-filled potato salad or a crunchy chicken salad.
Best All-Purpose Mayo: Hellmann’s
If you use mayo for more than just sandwiches, dips and salads, you need a good all-purpose ingredient like Hellmann’s Real Mayonnaise. Hellman’s combines all of what we want from mayonnaise in a single jar: it’s thick but spreadable; tangy but not too overpowering.
Overall, our Test Kitchen tasters found Hellmann’s to be a great go-to for many applications. So crack open a jar to make coleslaw for a cookout and keep it open while you make yourself a snack before the party starts. It might sound odd, but a Southern-style peanut butter and mayo sandwich is pretty delicious!
What to Make with Mayo
Mayonnaise is a major player in so many recipes—we don’t need to tell you that! You need a great creamy mayonnaise to make classic dishes like deviled eggs and macaroni salads. But you can even find mayonnaise playing a part in less traditional recipes like simple rolls or even chocolate cake where it adds moisture and tenderness.
Fast Macaroni Salad
Chopped veggies provide crunch, and cherry tomatoes add vibrant color to this refreshing and creamy pasta salad. —Frankiee Bush, Freedom, Indiana
Mexican Street Corn Bake
We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Slim Italian Deviled Eggs
When you're in the mood for a cold finger food, try these deviled eggs. They are a cinch to fill and are an easy contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Baked Onion Dip
Some people like this cheesy dip so much that they can't tear themselves away from the appetizer table to eat their dinner. But can you blame them? With two kinds of cheese and sweet onions in the mix, this ultra creamy dip is unforgettable. —Mona Zignego, Hartford, Wisconsin
Warm Chicken Tortellini Au Gratin
This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. —Brenda Cole, Reisterstown, Maryland
Cucumbers with Dressing
It wouldn't be summer if Mom didn't make lots of these creamy cucumbers. Just a few simple ingredients—mayonnaise, sugar, vinegar and salt—dress up slices of this crisp garden vegetable. —Michelle Beran, Claflin, Kansas
Baked Asparagus Dip
Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese—two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. —Sandra Baratka, Phillips, Wisconsin
Easy Tangy Coleslaw
You won't have to fuss with a lot of seasonings to fix this tangy coleslaw. We've shared this old family favorite with many friends over the years.
Basil Tomato Tart
I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina
No-Fuss Rolls
These four-ingredient rolls from Glenda Trail of Manchester, Tennessee are ready in no time. And they taste great with herb butter or jam. —Glenda Trail, Manchester, Tennessee
Crisp Onion Relish
I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! —Marie Patkau, Hanley Saskatchewan
Ruby Raspberry Slaw
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
Jalapeno Popper Spread
I've been told by fellow party-goers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia
Creamy Turkey Casserole
I sometimes make turkey just so I have the extras for the casserole! —Mary Jo O'Brien, Hastings, Minnesota
Roasted Garlic Deviled Eggs
I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. —Ellen Weaver, Denver, Colorado
Cucumber-Stuffed Cherry Tomatoes
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
Veggie Dill Dip
I like to keep this good-for-you dip on hand, along with a variety of cut-up vegetables, for an easy snack.—Hazel Baber, Yuma, Arizona
Chipotle Sweet Potato Salad
I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers and they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. —Carolyn Eskew, Dayton, Ohio
Dijon-Bacon Dip for Pretzels
With just four ingredients that you probably already have in your pantry or fridge, this quick appetizer comes together in a snap. If you like the zip of horseradish, start with a teaspoon or two and add more to taste. —Isabelle Rooney, Summerville, South Carolina
Creamy Carrot Casserole
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
Hot Cheese Dip
When a colleague brought this cheesy dip to school for a teachers potluck, I immediately gave it an A+. I had to have the recipe for this irresistibly creamy dish! —Ardyce Piehl, Poynette, Wisconsin
Mushroom and Olive Bruschetta
I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. —Lynne German, Woodland Hills, California
Southern Potato Salad
This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add an extra sweetness. —Gene Pitts, Wilsonville, Alabama
Shrimp in Phyllo Cups
I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois
BLT Pizza
I use a prebaked crust and fixings from the much-loved BLT sandwich to create this fun variation. It's my family's favorite pizza. —Marilyn Ruggles, Lees Summit, Missouri
Crab-Topped Fish Fillets
These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. —Mary Tuthill, Fort Myers Beach, Florida
Garlic Pizza Wedges
Our pastor made this for a get-together, and my husband and I just couldn't stay away from the hors d'oeuvres table. The cheesy slices taste great served warm, but they're still wonderful when they've cooled slightly. —Krysten Johnson, Simi Valley, California
Carrot Raisin Salad
This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. —Denise Baumert, Dalhart, Texas
Au Gratin Peas and Potatoes
While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
Garlic-Parmesan Cheese Ball
This garlic cheese ball is one of our entertaining mainstays. It complements most meals and is so easy to prepare and dress up with a variety of garnishes. —Susan Seymour, Valatie, New York
Curried Chicken Salad with Pineapple and Grapes
This fun and flavorful beauty turns last night’s cooked chicken into a delightful salad that’s perfect for lunch. —Linda Bevill, Monticello, Arkansas
Dijon-Crusted Fish
Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. —Scott Schmidtke, Chicago, Illinois
Garlic Mashed Cauliflower
I order cauliflower mash every time we're at our favorite restaurant. Lucky us; one night, I figured out how to make it at home. It was so easy! —Jean Keiser, West Chester, Pennsylvania
Crescent Turkey Casserole
How do you make a dinner of turkey and vegetables really appealing to kids? You turn it into a pie, of course! My version tastes classic, but won’t take much time at all. —Daniela Essman, Perham, Minnesota
BLT Muffins
If you like classic bacon, lettuce and tomato sandwiches, check out these muffins. They're perfect for pancake breakfasts and bring-a-dish dinners alike. You can serve softened cream cheese or butter alongside, but they're awesome on their own. —Katie Koziolek, Hartland, Minnesota
Fiesta Corn Chip Salad
This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. —Mandy Mckinnon, North Canton, Ohio
Jalapeno Popper Dip
Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip recipe to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. —Jennifer Wilke, Collinsville, Illinois
Dilly Potato & Egg Salad
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Susie's Hot Mustard
My husband enjoys spreading this bold, robust mustard on anything that needs an extra "bite" of flavor. —Susie Gibson, Alta Loma, CaliforniaThe post The Best Mayonnaise Brands According to Our Test Kitchen appeared first on Taste of Home.
Lisa Kaminski