Blue Plate is the Official Mayo of Poboys!

Inside every great poboy, there’s one great mayo.

On June 1, 2024, in the courtyard of the New Orleans Jazz Museum down in the French Quarter, an historic announcement was made. Lt. Governor of Louisiana Billy Nungesser proclaimed Blue Plate Mayo to be the Official Mayo of Poboys – and we could not be more proud.

Leidenheimer’s, Chisesi’s and Parkway joined in the fun.

Our friends from Leidenheimer Baking Co., Chisesi Brothers Meats and Parkway Bakery & Tavern were with us for the historic moment. Plus, the crowd got to taste some great local poboys, dressed with the good stuff of course – Blue Plate! The festivities were accompanied by the sounds of the Egg Yolk Jubilee Band, who performed a jazzy set as a nod to Blue Plate’s only-the-egg-yolks recipe, which makes our mayo extra rich ‘n creamy.

Justin from Parkway Bakery & Tavern was on hand to help serve samples of some classic poboys to the crowd.

The great po-boy takeaway.

The message everyone left with was this: Whether it’s a messy roast beef debris, a fried shrimp, a hot sausage, or a Chisesi ham and Swiss, our poboys are a testament to the flavors that make this city unique. So let’s dress them right!

The Egg Yolk Jubilee Band performed in a jazzy nod to Blue Plate’s only-the-egg-yolks recipe – the secret to our rich ‘n creamy taste!

Poboys and Blue Plate Mayo go way back.

Since it was first made in New Orleans in 1927, Blue Plate Mayo’s rich and creamy, all-egg-yolk recipe has been the go-to for sandwiches, salads and dressings. After the poboy came along in 1929, “dressing it” with lettuce, tomato, pickle and mayonnaise soon followed. And the rest is history that’s still in the making, every time we make or enjoy a New Orleans style poboy, dressed.

Daisy, a member of the historic marching and masking group The Baby Dolls of New Orleans, poses in front of “Dat Giant Poboy from Blue Plate.”