This just in, Duke’s Mayonnaise is now available at Bianchini’s! If you have had Duke’s before, you know exactly why we’re so excited to bring this wonderful product to our stores. Duke’s began in 1917, when Eugenia Duke began making sandwiches at home with her own mayonnaise recipe and sold them to soldiers stationed at Fort Sevier in Greenville, South Carolina. The popularity of the sandwiches quickly grew and after three years, Eugenia expanded her sandwich business to local drugstores and grocery stores. By 1923, the focus went solely to bottling Duke’s mayonnaise. For over 100 years, Duke’s has been a staple in many kitchens, enjoyed in everything from sandwiches to salads, and so much more! Duke’s owes its signature flavor to the combination a higher ratio of egg yolks, a touch of paprika and a wisp of vinegar for a distinguished tang. The extra egg yolks create a thicker, richer and creamier mayo that has an almost custard-like texture. Bring home a jar of Duke’s to try in the delectable recipe below.

Jalapeño Egg Salad

The classic recipe with a hint of heat and Duke’s unique twang.

Ingredients

• 2/3 cup Duke’s Mayonnaise
• 12 hard boiled eggs, peeled
• 4 oz. diced jalapeños, drained
• 1/3 cup finely diced celery
• 4 tablespoons chopped green onion
• 2 tablespoons Dijon mustard
• 4-6 dashes hot sauce
• 1 1/2 tablespoons dill
• Garlic powder, to taste
• Kosher salt, to taste
• Ground black pepper to taste

Directions

Chop the hard-boiled eggs into even-sized pieces. Transfer to a mixing bowl.

Add Duke’s mayonnaise, jalapeños, celery, green onions, Dijon mustard, hot sauce, dill, garlic powder, Kosher salt and ground black pepper to the bowl. Fold everything together until well combined. (If the egg salad is too chunky, mash with a spoon until desired smoothness is reached)

Season with additional garlic powder, salt and pepper, if desired, serve and enjoy!

Servings 8