To Mayo or Not To Mayo?

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

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.

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!

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"

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.

It’s “Blue Plate” Mayo here - just can’t get away from it 😂