Mayo might just be the most versatile condiment on the planet. It’s not only responsible for some of our favorite salad dressings, but it’s also an essential component of a good BLT. In fact, there are all kinds of surprising uses for mayonnaise, including making a crispier grilled cheese and baking a moist chocolate cake.
Miracle Whip isn’t just a specific brand name of mayonnaise; it’s actually a completely different product. So what’s the difference between mayonnaise and Miracle Whip, and can you use one as a substitute for the other?
What Is Mayonnaise?
It’s a delicious combination of fat and water held in suspension by an egg. The egg works like a magnet, bonding the fat from the oil and the liquid from the vinegar (or lemon juice). Unlike salad dressings that separate, the egg makes mayonnaise emulsified, giving it a thick, solid and spreadable consistency.
There are some rules, though: According to the U.S. Food and Drug Administration (FDA), anything labeled as “mayonnaise” must contain 65% vegetable oil by weight.
Want to know if you’ve got the best mayo at home? Our Test Kitchen sampled seven options to find the best.
What Is Miracle Whip?
Miracle Whip was developed in 1933 as a cheaper alternative to mayonnaise. It has the same basic ingredients—eggs, oil and vinegar—but it also contains extra sugar and spices. And remember that 65% vegetable oil rule? Since Miracle Whip contains less oil, it’s not technically mayonnaise at all. The FDA classifies it as a “dressing” instead.
Miracle Whip vs Mayonnaise
When it comes to nutrition, Miracle Whip contains about half the fat and calories as compared to mayonnaise, so it’s often the go-to choice for those counting calories. That said, it’s sweetened with high-fructose corn syrup, and it contains more sugar than most brands of mayonnaise.
As far as flavor goes, Miracle Whip is usually described as sweeter and spicier than mayo, which some people prefer.
When it comes down to it, they work the same in recipes. Feel free to substitute equal parts Miracle Whip for any recipe that calls for mayonnaise (and vice versa) depending on your taste preferences. Just make sure to check your ingredients label when swapping in reduced-fat or fat-free mayonnaise; not all of these products contain real eggs. That means your baked goods might not rise or the mayo could separate and become greasy when exposed to heat.
Read on to learn about the best and worst condiments for sugar content.
Dilly Potato & Egg Salad
Everyone has a favorite salad, and this is mine. As a young bride 36 years ago, 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
Denver Omelet Salad
I love this recipe—it's not your typical breakfast, but it has all the right elements: easy, healthy and fast. Turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Curried Egg Salad
A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio
Mediterranean Cobb Salad
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
Creamy Egg Salad
I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
Twisted Eggs Benedict Salad
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Pesto-Dijon Egg Salad Sandwiches
Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. —Carrie Kenny, Batavia, Ohio
Make-Ahead Hearty Six-Layer Salad
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It’s easy to make, can be assembled ahead of time and looks great. —Noreen Meyer, Madison, Wisconsin
Bacon & Egg Potato Salad
Vinegar and lemon juice add a slightly tangy taste to this creamy potato salad. It's wonderful with baked beans and barbecue. —Melissa Davies, Clermont, Florida
Chicken Nicoise Salad
This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Zippy Egg Salad
Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
BLT Chicken Salad
Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina
Pesto Egg Salad Sandwiches
For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. —Tenley Haraldson, Fort Atkinson, Wisconsin
Classic Cobb Salad
Making this salad is a lot like putting in a garden. I “plant” everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
Curried Olive Egg Salad
Accessorizing the humble egg salad sandwich with olives, curry powder and celery seed really bumps up the flavor of lunch. —Anita Doyle, Dodgeville, Wisconsin
Kale & Bacon Salad with Honey-Horseradish Vinaigrette
Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. —Elizabeth Warren, Oklahoma City, Oklahoma
Smoked Salmon Egg Salad
Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington
Barbecue Chicken Cobb Salad
I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That’s how I got my family to eat more veggies. —Camille Beckstrand, Layton, Utah
Tangy Potato Salad with Radishes and Eggs
Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. —Peggy Gwillim, Strasbourg, Saskatchewan
Cioppino-Mixed Green Salad
Living in California, the “salad bowl” of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad version is the top request. —Cleo Gonske, Redding, California
Grilled Firecracker Potato Salad
I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. —Ashley Armstrong, Kingsland, Georgia
Swiss Cobb Salad
Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. —Taste of Home Test Kitchen
Faux Potato Salad
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Roasted Red Potato Salad
I got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, which is just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio
Judy's Macaroni Salad
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
Grandma's Spinach Salad
With all its fresh ingredients, this pretty spinach salad was my grandma’s favorite. Even my little ones like it (but don’t tell them spinach is good for them)! —Shelley Riebel, Armada, Michigan
Mom's Tangy Potato Salad
This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. —Michelle Gurnsey, Lincoln, Nebraska
Grandma's Potato Salad
Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Quick Nicoise Salad
Like the classic French salad Nicoise, I pack my salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps build it fast. —Valerie Belley, St. Louis, Missouri
Deli-Style Potato Salad
I was inspired by my grandmother to cook, and loved going to her house for Sunday dinner. She passed her cooking skills down, and today my mom and I still make this potato salad. —Sally L. Miner, El Mirage, ArizonaThe post What’s the Difference Between Mayonnaise and Miracle Whip? appeared first on Taste of Home.
Lindsay D. Mattison