To Mayo or Not To Mayo?

TheresaM787
TheresaM787 Posts: 751 Member
in Food and Nutrition
What do you use? Especially on tuna salad and egg salad.
«1

Replies

  • wilson10102018
    wilson10102018 Posts: 1,306 Member
    Mix with mild mustard and use as little as possible.
  • MsCzar
    MsCzar Posts: 1,072 Member
    wilson10102018 wrote: »
    Mix with mild mustard and use as little as possible.

    Agree. I once tried subbing in Greek yogurt and hated it. Now I just use full fat mayo - but as little as possible.
  • B23_Kate
    B23_Kate Posts: 24 Member
    I use the Hellman's Olive oil mayo that is lower in calories.
  • TeaBea
    TeaBea Posts: 14,517 Member
    For tuna salad 2 to 1 - relish and light mayo.

    For egg salad I use less yolk and mix dijon mustard with light mayo.

    I've tried fat-free mayo and plain Greek yogurt - didn't like either of those.
  • AnnPT77
    AnnPT77 Posts: 34,598 Member
    I like the plain Greek yogurt fine in egg salad (but I usually use a minimum of mayo or yogurt in that anyway), but I don't think it would be good in tuna salad (haven't tried it, don't eat tuna).
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,941 Member
    I use 0% fat cottage cheese in with the eggs to replace mayonnaise. Works perfectly for me. I’ve also used a Laughing Cow triangle or Primula (the stuff in the tube, the Jalapeño one is especially good). They all come in at a fraction of the calories of mayonnaise!
  • LunaTheFatCat
    LunaTheFatCat Posts: 237 Member
    I use the "lighter than light" mayonnaise and I think it tastes perfectly fine. Air fried chips and mayonnaise, to die for!
  • snowflake954
    snowflake954 Posts: 8,399 Member
    We used to have a light mayo here in Italy and I liked it. Then it was discontinued. I love mayo. I started mixing full mayo with Greek yogurt 2% fat. The proportions are 10% mayo to 90% Greek yogurt. I then added a little lemon juice, salt, pepper, and paprika. The taste was good and I used it to make tuna salad.
  • acpgee
    acpgee Posts: 7,994 Member
    I use ranch (which I make with 30% mayo, 30% yoghurt and 40% buttermilk). Buttermilk, despite the name, is very low fat being what is left after you remove the butter from milk.
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    Store bought mayo - I like Sir Kensington’s on tuna or egg salad... or I make my own in small quantities when needed. Easier then one would think to make! 😉
  • kshama2001
    kshama2001 Posts: 28,052 Member
    BarbaraHelen2013 wrote: »
    I use 0% fat cottage cheese in with the eggs to replace mayonnaise. Works perfectly for me. I’ve also used a Laughing Cow triangle or Primula (the stuff in the tube, the Jalapeño one is especially good). They all come in at a fraction of the calories of mayonnaise!

    Yes, I often use 0% fat cottage cheese as a substitute for more caloric foods. I think I could use it in egg salad as a mayo sub. My palate is fixed on how tuna is supposed to taste, however.
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    I eat tuna salad a couple times per week usually...I use a tablespoon plus one teaspoon of Chosen Foods 100% Avocado Oil Mayo along with a couple of teaspoons of dijon mustard. The avocado mayo is an awesome source of Monounsaturated fat at 8 grams per tablespoon. I also spread it on my regular sandwiches.
  • Crafty_camper123
    Crafty_camper123 Posts: 1,440 Member
    Full fat mayo & Regular mustard. I do bulk up my tuna salad with eggs though. Not sure if it lowers the calories or not. It's just how I make mine. You could always put a tad less tuna salad on your sandwich and add lettuce , tomato , sprouts or whatever veggie toppings you want.
  • goal06082021
    goal06082021 Posts: 2,130 Member
    I just budget for the real stuff...I don't use a lot of mayo anyway, probably no more than half a tablespoon at a time, and not very often. Though I do prefer plain Greek yogurt in things like tuna/egg/chicken salad, I think it tastes better. The probiotics and protein are a bonus.
  • springlering62
    springlering62 Posts: 8,657 Member
    I don’t use much mayo either, but Kraft has a very good low fat or low cal one for about 20cal/tbsp.

    I never was a big butter, jam, mustard, mayo or other condiment user. It used to gross me out to see a bagel with a mountain of creamed cheese on it.

    Bilbo Baggins says it just right: “like butter scraped over too much bread”. And I am slowly disappearing lol.
  • sarah7591
    sarah7591 Posts: 415 Member
    I use avacado mayo. Does not have the soybean oil. I use it to make my buttermilk ranch dressing which I put on everything it seems.
  • Jthanmyfitnesspal
    Jthanmyfitnesspal Posts: 3,522 Member
    I really love mayo. Spicy mayo is even better. Light mayo is OK. You should measure carefully!
  • Luke_rabbit
    Luke_rabbit Posts: 1,031 Member
    Even as a child, I preferred Miracle Whip to mayo (I'm a weirdo). I always thought mayo was an odd flavor.

    I will make my salads in various ways:

    Miracle whip and a little mustard
    Greek yogurt
    Avocado

    Or a combo of those.

    I absolutely think everyone should make room for what they like in their calories (unless health conditions require other choices)!
  • acpgee
    acpgee Posts: 7,994 Member
    But if you have room to splurge, nothing beats a homemade alioli.
    https://www.epicurious.com/recipes/food/views/grand-aioli
  • rosebarnalice
    rosebarnalice Posts: 3,488 Member
    edited January 2021
    I don't mayo. I was always sorta meh on the stuff, and my spouse has a gag reflex to it and all of its creamy cousins like yogurt or cream cheese, so I've just learned alternatives depending on what I'm going for:

    Creamy sandwich spread or cracker/chip base: fresh smashed avocado
    Tangy sandwich spread: a mild mustard or chutney
    Slaw or salad binder: one of the following depending on the flavor profile I'm going for) mustard & honey, vinegar & peanut butter, soy sauce & ginger garlic paste
  • wunderkindking
    wunderkindking Posts: 1,615 Member
    I switched to light mayo, but I don't mind greek yogurt as a sub in some things (tuna is one - i like tons of pickles in my tuna so I can't really tell WHAT is binding it at that point). Egg salad? About 1/2 tbsp of light mayo and more mustard. BLT or turkey sandwich? Mayo. Period.

    Basically I use a lot more acid now than I used to, but it works out for most things.
  • westrich20940
    westrich20940 Posts: 921 Member
    If I'm making tuna or egg salad...I would always just use real mayo. It's classic.

    I have found that I like using greek yogurt (I think Fage isn't as 'sour' tasting as some other brands) for dips and such --- but I do always still add a bit of mayo to it.
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    I use Primal Kitchen Chipotle Lime mayo in my tuna. It's made with avocado oil. I find the major brands of mayo to be rather gross and full of the type of oils I have no interest in ingesting. I do like my homemade mayo but it's a commitment since it will only last for a week or so. When I was younger I used mustard in my tuna sometimes which was OK but not ideal.

    But I don't see any reason not to use regular mayo if you like it.
  • kimny72
    kimny72 Posts: 16,011 Member
    Through years of logging, I learned that I often used way more volume of condiments than I needed to enjoy my food. Creamer in my coffee and tea, dressing on my salad, cooking oil in the pan, mayo or ranch in my tuna or chicken salad, ketchup on my burgers. Try putting your jar on the food scale and seeing how much you are typically using and does that calorie hit make it hard to stick to your calorie goal without struggling with hunger. Try using 3/4 of that next time, and stick to that a few times to see if you really needed your original amount. Try continuing to reduce your serving size until you reach the point where it's not enough. You might find that you can be perfectly happy with less once you get used to it, rather than trying to find some lighter substitute!
  • mydogisthebestdogever
    mydogisthebestdogever Posts: 703 Member
    Curry mayo is everything. Just mix curry powder with mayo and you can use on anything. Especially good on salmon and on tuna sandwiches!
  • MercuryForce
    MercuryForce Posts: 103 Member
    KatyP86 wrote: »
    Yesss to Mayo! 😋

    I use full fat mayo because to me it tastes the best. There's nothing wrong with using mayo if you just make sure you have enough calories to eat it that day. I have it maybe once a week. A tablespoon (100 calories) in a sandwich or small egg salad. Easily fits into my calories and tastes amazing 🙌

    Enjoy your mayo guilt free hun! 🤗

    That's what I do too. I've found with a lot of substitutes, they don't hit right and so I end up eating more or doing more snacking to make it "right"
  • VegjoyP
    VegjoyP Posts: 2,773 Member
    I don't use mayo but would use Veganaise, Primal or other new plant based mayo. I love Wholefoods Dijon mustard too.
  • callsitlikeiseeit
    callsitlikeiseeit Posts: 8,626 Member
    i dont make much of anything like that but I do have a chicken salad that I make for my lunches on occasion. I use half to 3/4 of plain greek yogurt in place of the mayo and the rest mayo (a 'light' one. i use dukes olive oil reduced calorie whatever its called)i didn't like it with ALL the yogurt but the half and half or even 3/4 / 1/4 mix I am good with. I've never tried it with tuna salad. again, not something I make often but when I do, I use the mayo.

    on sandwiches and what not I use the same mayo. my average sandwich only has 7 grams of mayo on it, so not a big deal, no matter what I use, really.

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