As the Official Mayo of the LSU Tigers, Blue Plate is the purr-fect ingredient for dips, grilling sauces and more – and that’s why we’ll be on the LSU Baton Rouge campus with our mascot “Big Fluffy” to spread the Tiger Spirit.

Come say hello, get some free Blue Plate merch and get cooking for the game. Need ideas? Grab our recipes below, and let’s do some tailgating! 

Tiger Mayo 

Tiger Sliders

Kickoff Chip Dip

Blue Plate Mayo makes grilling and serving great burgers a win-win. First, mix Blue Plate into your ground meat so those burgers will come off the grill extra juicy and flavorful. Then, dress them with a dollop of Blue Plate plus your krewe’s favorite toppings. Need ideas? Level up your burger grilling game in time for tailgate season with these recipes, from Cajun Smash Burgers and Classic Cheeseburgers to our famous “coastal” Pineapple Salsa Burgers with Alabama White Sauce. May the best burger win!

Cajun Smash Burgers

The Classic Cheeseburger

Burgers with Pineapple Salsa and Alabama White Sauce

Turkey Burger

 

NEW ORLEANS, Aug 7, 2024 – New Orleans-founded Blue Plate Mayonnaise has extended its partnership as “Official Mayo of the New Orleans Saints” for the third season. Since 1927, Blue Plate has been a fan favorite in kitchens and cafés across the Gulf South and will again be available throughout the Caesars Superdome for the 2024-25 Saints season.

“We are thrilled to support our home team in our hometown,” said Dan Trahant, director of marketing for Blue Plate. “Saints fans across the region pick Blue Plate for tailgating and homegating for delicious dips, perfect burgers and can’t-miss sides, but they can also enjoy Blue Plate inside the Dome on their favorite Who Dat fuel.”

Blue Plate has remained a family-owned, New Orleans company for nearly one hundred years and the company’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.

Blue Plate Mayonnaise has been even more visible across the region recently with a new ad campaign declaring “That’s the Good Stuff” and numerous sponsorships of events and cultural organizations. Last month, Lieutenant Governor Billy Nungesser proclaimed it “The Official Mayo of Po-boys.” The company launched new Creole Tartar Sauce and Creamy Cocktail Sauce this summer and new Hot & Spicy Mayonnaise last year – coinciding with unveiling a new look that paid tribute to Blue Plate’s Louisiana roots.

Find tailgating tips and recipes at www.blueplatemayo.com and follow us on Facebook or Instagram for all things mayo. For Blue Plate Mayo merch visit porchnpantry.com/blueplatemayo

Get your tailgate krewe ready, because nothing can stop our passion for the win, and for championship-quality eats on game day. As the Official Mayo of the New Orleans Saints, we never settle and neither does our team, so kick off the season with some Louisiana-proud game day recipes made with Blue Plate – That’s the good stuff!

Spicy Fried Chicken Sandwich

Creole Hot Sausage Po-Boy

Bayou Hot Chicken Dip

Cajun Smash Burgers

We are thrilled to announce a special Summer Tasting Menu in collaboration with Chef Nathaniel Zimet of Boucherie Restaurant, at 8115 Jeannette Street in Uptown New Orleans. Throughout the month of July, you are invited to indulge in Chef Zimet’s carefully crafted 3-course Summer Tasting Menu for just $35!

3-Course Summer Tasting Menu for $35

Each dish on the Summer Tasting Menu is a true celebration of the freshest seasonal ingredients and the rich, diverse flavors that make our local cuisine so great. Chef Zimet’s creativity and dedication to quality promise a dining adventure that will tantalize your taste buds and bring fresh flavor to the long, hot days of another New Orleans summer. Learn more or reserve your table.

Don’t miss this opportunity to savor the best of the season at Boucherie

 

 

 

 

 

 

Inside every great po-boy, 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 Po-Boys – 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 po-boys, 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.

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 po-boys are a testament to the flavors that make this city unique. So let’s dress them right!

Po-boys 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 po-boy 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 po-boy, dressed.

Bursting with flavor and South Louisiana sunshine

The Louisiana Creole tomato is legendary no matter how you slice it. But what makes it so special? For starters, it’s not a specific cultivar that makes a tomato ‘Creole,’ but rather it’s the soil that it grows in. Tomatoes must be grown in the rich, alluvial Mississippi River delta soil south of Lake Pontchartrain (which borders New Orleans) to be considered Creole, according to second-generation Creole-tomato farmer Ben Becnel. Plus, since they’re sold locally, they can ripen on the vine – which means you will be enjoying a really rich and juicy, great-tasting tomato.

4 Delicious Creole tomato recipes to celebrate the season

Creole tomato season starts around May and can last through January if there’s not a hard freeze, and locals celebrate them all season long at their kitchen tables, on restaurant menus, and even with a festival. Plus, it’s no secret that where there’s a sliced Creole tomato, the Blue Plate Mayonnaise won’t be far away. These recipes are sure to bring juicy Creole tomato flavor to your table,  with help from Blue Plate Mayo – That’s the good stuff!

Tomato Sandwich 

Creole Tomato Pie

Creole Tomato and Cucumber Salad with Feta Dressing

The Classic BLT

Hogs for the Cause kicks off festival season

The Blue Plate team started festival season right, with music, barbecue and community at Hogs For The Cause, held at the UNO Lakefront in New Orleans, Louisiana, on April 5 and 6, 2024 to fundraise for a great cause – helping families who are fighting pediatric brain cancer. New Orleans musicians and national musical acts kept us dancing, and 85 local and regional BBQ masters – plus the best backyard chefs – served up unique, delicious BBQ creations all weekend.

Good Times at the Blue Plate Sponsor Tent

As proud sponsors of the event, we met with Blue Plate fans at our Sponsor Tent, gave out samples of Blue Plate products and plenty of Blue Plate tees, koozies and other great brand merch. Plus, we all got out and about in the festival and tasted the food on offer, which happens to be some of the best barbecue and side dishes any festival goer could wish for.

Winning Recipe: Sauced Up Shrimp Beats Some Hot Competition 

In the Blue Plate Mayo Best Side category, Congrats to the “Crescent City Couyons” Team, whose Sauced Up Shrimp with Bangin’ Blue Plate White Sauce scooped a big win amid intense competition. It’s a major accomplishment to get a win at Hogs, and our hats are off to the Couyons. They created their delicious sauce using Blue Plate Mayo, and we can’t wait to make it at home! To get the Sauced Up Shrimp with Bangin’ Blue Plate White Sauce recipe, stay tuned to this page – we’ll be featuring it soon.

 

 

Any get-together in the South is bound to have a few different deviled eggs on the table, but whose will be devoured first? To make your deviled eggs recipe stand out from the crowd, add a burst of color to boiled eggs using homemade, natural dyes in shades that can match any event or occasion. Here’s how, and if you don’t have a favorite deviled eggs recipe, the Blue Plate Mayo recipe collection has got you covered. That’s the good stuff!

First, dive into natural dyes.

To make a natural dye, a variety of common foods can be chopped up and simmered in water and food-grade white vinegar until their color is released. Then just cool the dye and immerse the boiled, peeled eggs until you get the color you want. Here are some tried and true options for getting the most commonly desired colors:

• Red or pink: 4 cups chopped red beets to 1 quart water

• Purple or lavender: 4 cups blueberries to 1 quart water

• Yellow: 3 tablespoons powdered turmeric to 1 quart water (bring water to boil before adding)

• Blue or bluegreen: 4 cups shredded purple cabbage to 1 quart water

• Brown: 4 cups red onion skins to 1 quart water

• Orange: 4 cups yellow onion skins to 1 quart water

How to make 1 quart of natural, edible dye:

To make a dye, add your selected color’s ingredients (see above) to a saucepan with 1 quart of water and 2 tablespoons of food-grade white vinegar. Bring to a boil, then lower the heat. Simmer for 30 to 40  minutes, then strain the liquid into a bowl, discard the solids, and cool the dye to room temperature before using. Repeat the process for each color dye.

Next, dye some eggs.

After the eggs are hardboiled and peeled, they’re ready to dye. When dyeing the boiled, peeled eggs to make deviled eggs, the eggs will need to be submerged in the dye from 10 to 45 minutes depending on the colors desired. The longer the eggs sit in the dye solution, the more vibrant the color, so for pastel colors the eggs will soak for a minimum amount of time, usually 10 to 15 minutes. To completely dye the egg whites, cut the boiled, peeled eggs in half, remove the yolks and set aside, then immerse the egg white halves in the desired dye.

Truly unique and authentic deviled eggs.

Once the eggs are dyed, just follow your favorite deviled eggs recipe for some delicious, colorful results that are sure to be the talk of the party. Or use our popular Basic Stuffed Eggs recipe below. Results can be inconsistent, but that gives the dish an authenticity that can be appreciated: it’s the beauty of natural ingredients!

Basic Stuffed Eggs

Ingredients

• 6 hard-boiled eggs, peeled*
• 4 ½ tablespoons Blue Plate® Mayonnaise
• Mustard to taste (about ½ teaspoon)
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Paprika (sweet, hot or smoked) for garnish

Directions

1. Slice eggs in half lengthwise and carefully remove the yolks to a small bowl. Put the whites on a serving platter or egg plate.
2. Mash yolks with a fork. Add mayonnaise, mustard, salt and pepper and mix until creamy.
3. Use a spatula to transfer the mixture into a pastry bag (or a plastic sandwich bag and snip ¾ inch of one corner away) and pipe the mixture into the egg white halves.
4. Garnish with paprika and chill 15 minutes or up to 1 hour, uncovered, before serving.

1. *How to make easy-to-peel hard-boiled eggs: Place eggs gently in a deep pot of cold water. Over high heat, bring to a full rolling boil. Remove pot from heat and set a timer for 10 minutes for firm yolks. Prepare a large bowl of ice and water. When the timer goes off, immediately put the eggs into the ice water to cool. (Quick cooling prevents green ring around the yolks.) When eggs are completely cool, refrigerate or peel. To peel, crack on a flat surface and roll the egg on it, remove shell, rinse.

Blue Plate Mayo is the South’s best-kept Thanksgiving secret for a turkey that’s juicy on the inside, crispy on the outside, and packed with flavor in every bite. Season some Blue Plate Mayo and slather it on, and it will stay in place as the turkey roasts, sealing in all the flavors and juices and delivering an extra crispy crust. But hold on—Blue Plate’s not just for the bird! Made with only the egg yolks, its rich creaminess is the must-have magic for sides that’ll have everyone coming back for seconds. This year, cook with the good stuff to level up all your holiday favorites, and serve up a table full of Southern flavor.

“Blue Bird” Herb Mayo Roasted Turkey

Creamy Pressure Cooker Yukon Gold Mashed Potatoes

Savory Creole Cornbread Stuffing

Old Fashioned Potato Salad

Creamiest Ever Mac and Cheese

Broccoli Casserole