I still fw egg salad though.
this post was submitted on 25 Oct 2025
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Very small amounts of mayo to moisturize bread in a sandwich is about all the mayo I like. It's heavy on almost anything with a significant amount, including stuff like takoyaki or okonomiyaki, which come with Japanese mayo on top by default. Chicken/tuna salads or coleslaw are maybes, but I think I like substitutes using say silky soy better anyway.
Reason I didn't mention egg salad is because despite eggs previously being one of my favorite foods, I seemed to have developed an allergy to them. Them being in baked goods are fine, but I can't eat them in full form. Maybe also a reason mayo messes with me.
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(3 replies)
Never considered commercial US branded bastardized mayo “Mayo” or even edible. Euro/Asian versions only, or homemade.
I'm a simple man with simple tastes. Saltine crackers with mayo are a comfort food for me.
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(6 replies)
But mayo instead of butter for a grilled cheese is kind of life changing.
Don't worry, I'm sure Mayo isn't going anywhere.
Thats the viscosity at work.
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Are they trying to say it’s dead because aioli exists?