Carnival time means everyone’s cookin’ up and down the block. And whether you’re marching on the route, catching throws, or hosting a krewe of friends at home, you’re gonna need party food that’s big, bold, and joyful – just like Mardi Gras. Roll into Carnival with our downright delicious recipes, all made extra rich ‘n tasty with Blue Plate Mayo – That’s the good stuff!

Parade Day Po-Boys

As Official Mayo of the Po-Boy, we like to think our po-boy recipes are Mardi Gras royalty! We’ve even got our own Po-Boy Guide so you can dive deep into these classic New Orleans sandwiches, how to dress them and where to eat them.

Bang Bang Chicken Po-Boy

Creole Hot Sausage Po-Boy

Roast Beef Debris Po-Boy

Fried Blackened Shrimp Po-Boy

Cochon de Lait Po-Boy

Handheld Street Bites

We all need a hand free to catch beads or hold a drink during Carnival, so why not plan for it? Get parade ready with these street snack favorites that are easy to make and fun to eat at Mardi Gras.

Crawfish Hand Pies

Cajun Pigs in a Blanket

Crawfish Fritters with Spicy Comeback Sauce

Classic Ham & Swiss Sliders

Muffuletta Wrap

The Big Easy Buffet

Here’s how to fuel up for a full day of parading, walking and dancing with the ultimate Mardi Gras party spread! These classic New Orleans party foods will keep your krewe satisfied from Zulu and Rex to the last truck parade.

Jalapeño Pimento Cheese Dip

Bloody Mary Deviled Eggs

Fancy Cajun Crab Dip

Jambalaya Quiche

Muffuletta Pasta Salad

Devilishly Good Chocolate Mayo Cupcakes

 

Game day brings your people together, and great party food keeps them coming back for more. Whether you’re hosting the whole krewe or keeping it casual, our playoff-ready recipes are rich, creamy, and packed with extra flavor with some help from Blue Plate Mayonnaise. From Bayou Hot Chicken Dip to Party Po-Boys to Spicy Cajun Deviled Eggs and more, this party spread is ready to play as hard as your team!

Mini Po-Boy Party Platter

Bayou Hot Chicken Dip

Slaw Dogs

Pimiento Cheese Dip

Spicy Cajun Deviled Eggs

Chocolate Mayo Cake Cookies

 

OFFICIAL RULES 

Blue Plate® Mayonnaise Bayou City Po-Boys on Parade Punch Card Giveaway

Giveaway Description: One (1) Winner will be selected and will receive a Blue Plate® Prize Bundle, including the following:

• Blue Plate® Mayonnaise Corn Hole Set
• Blue Plate® Mayonnaise merch swag bag
• Blue Plate® Mayonnaise product
• $50 gift card to each participating restaurant 

Approximate Retail Value is $599.00.

Promotion Period: The giveaway begins March 12, 2026 at 11:00 AM CST and ends April 5, 2026 at 11:59 PM CST.

How to Enter:
No purchase necessary.

• Participants must submit the online entry form between March 12, 2026 at 11:00 AM CST and April 5, 2026 at 11:59 PM CST to be eligible for the drawing. Submission of the entry form equals one (1) entry.
• Participants may obtain a Punch Card at participating Bayou City Po-Boys on Parade restaurant pop-up locations during the Promotion Period. Participants who attend participating restaurant pop-up events may receive an official stamp on their Punch Card from each participating restaurant.
• Each restaurant stamp collected on a Punch Card may earn one (1) additional entry.
• Participants who collect restaurant stamps should retain their Punch Card or a photo of the Punch Card, as the potential winner will be asked to validate their bonus entries prior to receiving the prize.

Bonus Entries:
Entries are calculated as follows:

• Entry form submission – 1 entry
• Each restaurant stamp collected – 1 additional entry
• Maximum number of entries per person is seven (7), including one (1) entry from submission of the entry form and up to six (6) additional entries from Punch Card stamps.
• Only one (1) entry form submission per person is permitted. Sponsor reserves the right to verify Punch Card stamps prior to awarding the prize. Sponsor is not responsible for lost, damaged, or illegible Punch Cards.
• Sponsor is not responsible for incomplete, late, lost, misdirected, or undelivered entries.

Eligibility: Open only to legal U.S. residents in the 50 states and the District of Columbia aged 18 years or older at the time of entry. Void where prohibited or restricted. Persons in the following categories are not eligible to participate or win a prize in this promotion: Employees of Blue Plate® Mayonnaise and Reily Foods Co., their respective affiliate companies, parent companies, subsidiaries, divisions, agents, advertising and promotion agencies involved in the promotion, and prize suppliers (collectively “Promotion Entities”) and the immediate families or persons who reside in the same household of the employees of the Promotion Entities. The prize winner may be required to sign an Affidavit of Eligibility, a Liability Release, and/or, where legal, a Publicity Release and to return all required documentation within twenty-four (24) hours following receipt. In the event all required documents are not executed and returned within the prescribed period, the winner may be disqualified, and an alternate or alternates selected.

Winner Selection and Prize: One (1) Winner will be selected and will receive a Blue Plate® Prize Bundle, including a Blue Plate® Mayonnaise Corn Hole Set, Blue Plate® Mayonnaise merch swag bag, Blue Plate® Mayonnaise product, and a $50 gift card to each participating restaurant. The Winner will be selected randomly by official representatives of Blue Plate® Mayonnaise and selection is solely at the discretion of these representatives. If the winner resides in the Houston area, the prize may be picked up locally or shipped at Sponsor’s discretion. The prize will have no trade-in or substitution value and cannot be transferred or assigned. Winner is responsible for consulting a tax advisor if necessary and paying any and all taxes that may be due resulting from receipt of the prize. Approximate Retail Value of Prize is: $500.00.

Terms and Conditions: The Giveaway is not sponsored, endorsed, or administered by Instagram and/or Facebook/Meta. Entrants release Instagram and/or Facebook/Meta from any liability related to the contest itself, or the use or misuse of the awarded prize or prizes. 

Blue Plate® Mayonnaise is Sponsor of this Giveaway. By participating, entrants agree that Blue Plate® Mayonnaise may use information collected on the entry form for future marketing purposes. By participating, entrants release Blue Plate® Mayonnaise and Reily Foods Co., their parents, divisions, affiliates, subsidiaries, advertising/promotional agencies and prize suppliers and the employees, officers, directors, representatives, shareholders, successors, assigns and agents of any of the above organizations from any and all liability with respect to participation in the promotion or use/misuse of a prize.

There shall be no prize substitution, except that Blue Plate® Mayonnaise, in its sole discretion, reserves the right to substitute a prize of comparable or greater value if the offered prize is unavailable for any reason. The prize may not be assigned or transferred. Any prize notification returned as undeliverable may result in disqualification and selection of an alternate winner. By accepting the prize package, the participant agrees that Blue Plate® Mayonnaise will have no liability or responsibility whatsoever for any injuries, losses, or damages of any kind resulting from acceptance, possession, or use/misuse of any component of the prize package. Void where prohibited or otherwise restricted by law. All federal, state, and local laws and regulations apply. Winner is responsible for consulting a tax advisor if necessary and paying any and all taxes that may be due resulting from receipt of the prize.

Fraud and Tampering: Sponsor reserves the right to disqualify any entrant who tampers with the entry process, submits fraudulent entries, or attempts to undermine the legitimate operation of the promotion. Any attempt to deliberately damage any website or interfere with the proper conduct of this promotion may be a violation of criminal and civil laws, and Sponsor reserves the right to seek damages to the fullest extent permitted by law.

Sponsor reserves the right to verify entries and Punch Card stamps and to disqualify any participant suspected of submitting altered, duplicated, or otherwise invalid Punch Cards or entries.

Privacy Policy: Blue Plate® Mayonnaise takes your privacy seriously. Blue Plate® Mayonnaise does not rent, sell, or share personal information about you with other people or non-affiliated companies. We only use your information for the intended purpose of helping you engage with the brand or organization you subscribed to. In addition, we may use the information collected for the purpose of research, development, reporting and analytics without sharing any personally identifiable information. We have physical, electronic, and procedural safeguards to ensure the protection of your information. Read our full privacy policy practices at https://blueplatemayo.com/privacy-policy/.

Abbreviated Rules: This giveaway is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook/Meta. NO PURCHASE NECESSARY. Open to U.S. residents 18+. Giveaway runs from 03/12/2026 at 11:00 AM CST to 04/05/2026 at 11:59 PM CST. One (1) Winner will receive a Blue Plate® Prize Bundle (ARV $599.00). Winner will be notified by email on or around 04/10/26. 

Our friend Jolie Meaux of Porch, Wine and Gravy has shared her very own baked ham recipe with us, and it’s a South Louisiana delight, perfect for any holiday. She tops it with a sweet and savory glaze featuring brown sugar, pineapple juice and Blue Plate Mayonnaise – That’s the good stuff – and serves it with a delicious gravy made from the pan juices. This flavorful ham will also shine when it’s time to finish those leftovers – it’s great for sandwiches, ham salad and much more.

Watch Jolie make her Bon Jambon Baked Ham with Glaze and Pan Sauce:

Jolie Meaux’s Bon Jambon Baked Ham with Glaze and Pan Sauce

Ingredients

Ham Preparation

• 1 bone-in smoked ham, 8-10 pounds (spiraled is best)
• 1/4 cup pineapple juice
• 2 tablespoons Creole mustard

Ham Glaze

• 1 cup brown sugar
• 1/4 cup Blue Plate Mayonnaise
• 1/4 cup Creole (or stone ground) mustard
• 1/2 cup pineapple juice
• 1/4 cup apple cider vinegar
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons red wine vinegar

Instructions

1. Take ham out of the fridge 1 hour prior. Preheat oven to 325°F.
2. Combine Creole mustard and pineapple juice; brush over ham.
3. Remove and discard the plastic disk on the bone, if any. Place the ham, flat side down, in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. While the ham is cooking, prepare the glaze: Combine all glaze ingredients in a small bowl and mix well. Allow to rest for 20 minutes; stir again to make sure everything is combined.
5. Remove the ham from the oven and turn the oven up to 425°F. Brush the glaze on the surface of the ham and, if spiraled, in between the slices, and return the ham to the oven. Bake for about 10 minutes or until the glaze is caramelized. Remove the ham and cool for 15-20 minutes.
6. While the ham cools, make the sauce: Carefully pour the pan and glaze drippings from the bottom of the roaster pan into a small saucepan. Bring to a simmer and simmer gently for about 15 minutes or until the sauce thickens slightly.
7. Serve the ham slices with a drizzle of the pan sauce.

After a holiday, our friend Jolie Meaux of Porch Wine and Gravy has a classic Cajun way to enjoy that leftover ham: chopped ham gets mixed with sweet and spicy Cajun chow-chow, some chopped onions and boiled egg, and just enough rich ‘n creamy Blue Plate Mayonnaise to bring it all together. Dip it with crackers, tuck it into sandwiches or wraps, or enjoy it on a bed of greens – or straight from the bowl. That’s the good stuff!

Watch Jolie make her Chow Chow Ham Salad:

Jolie Meaux’s Chow Chow Ham Salad

Ingredients

• 3 cups chopped ham
• 1/4 cup chopped celery
• 1/4 cup finely chopped onions
• 1/2 cup Blue Plate Mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons Cajun Chow Chow (or a relish of your choice)
• 2 boiled eggs, peeled and chopped
• 2 teaspoons Creole seasoning
• 3 dashes hot sauce

Instructions

1. Combine all ingredients in a bowl and mix well. Cover and refrigerate for 30 minutes to let flavors combine. (Alternatively, for a smoother texture, place the mixture in a food processor and pulse until it reaches desired texture.)
2. Serve the ham salad in a sandwich or wrap, over greens, or as a dip with crackers.

Southerners don’t leave next year’s good luck to chance – we cook it into our New Year’s Day menu! From blackeye peas and cornbread, considered symbols of coins and gold, to cabbage and collard greens, said to signify dollar bills in abundance coming your way, make sure your family and friends are getting their fill of lucky foods to set them up for the year ahead. Our favorite New Year’s recipes are made extra rich and delicious with Blue Plate Mayo. That’s the good stuff!

Creamy Blackeye Pea Salad

Blue Plate’s Easy Cornbread

“Cajun BLT” – Hot Sausage, Collards & Tomato Po-Boy

Corned Beef & Cabbage Po-Boy with Green Remoulade

Jolie Meaux’s Potato Salad Croquettes

Ingredients

Potato Salad

• 3 pounds red potatoes
• 6 hard-boiled eggs, peeled and small diced
• 1 small red onion, chopped
• 1 green bell pepper, finely diced
• 2 celery ribs, finely diced
• ⅔ cup Blue Plate® Mayonnaise
• 2 tablespoons Creole mustard
• 2 tablespoons yellow mustard
• 2 tablespoons dry ranch seasoning
• 1 tablespoon Creole/Cajun seasoning
• 1 tablespoon hot sauce
• ¼ cup green onion, thinly sliced

Croquettes

• 4 cups potato salad
• 1 cup flour
• 1 tablespoon Cajun/Creole seasoning
• 2 large eggs
• 2 tablespoons water
• 2 cups Panko bread crumbs
• Peanut oil (or oil of choice), for frying

Instructions

1. Make Potato Salad: Bring a large pot of salted water to a boil, add the potatoes and cook until fork tender. Strain and let cool.
2. Cut the potatoes into small cubes and place in large bowl. Add the diced eggs, red onion, bell pepper, celery, mayonnaise, mustards and seasonings and mix well. Top with the green onions and chill for at least 1 hour.
3. Prepare Croquettes: Line a rimmed baking sheet with parchment paper. In a large bowl, coarsely mash the potato salad with a potato masher. Scoop about 1 1⁄2 tablespoon of potato salad at a time and roll it into 1 1⁄2-inch balls; place them on the parchment covered pan, cover with cling film and refrigerate for at least 30 minutes or up to overnight.
4. In a medium Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 375°. In a medium bowl, whisk together the flour and seasoning. In another medium bowl, whisk together the eggs and 2 tablespoons water. In a third bowl, place the bread crumbs. Working in batches, dredge the balls in the flour mixture, shaking off excess, then dip in the egg mixture, letting excess drip off, and then dredge in the bread crumbs, shaking off excess.
5. Gently lower the croquettes into the hot oil and fry until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve on top of a bowl of gumbo or as an appetizer with a dipping sauce.

For generations, Southern cooks have known to stir a bit of Blue Plate Mayonnaise into their cake and cookie batters. With its egg-yolks-only richness, Blue Plate gives baked goods a moist, tender crumb and a velvety texture like no other. Blue Plate also turns a basic pie crust into something unforgettable! But don’t take our word for it – get baking and give it a taste. These desserts are family-approved and have the Blue Plate Mayo already “baked in” the recipe. That’s the good stuff!

Chocolate Mayo Cake Cookies

Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake

Chocolate Coffee Mayonnaise Cake

Devilishly Good Chocolate Mayo Cupcakes

Chocolate Mayo Brownie Bites

Blue Plate Mayonnaise Pie Crust

 

 

The weekend after Thanksgiving is ahead, and you’ve got family and guests to feed – and a fridge full of leftovers. Introducing the Bénédicte à la Dinde, created by our friend Jolie Meaux of Porch, Wine and Gravy. It’s a version of Eggs Benedict that turns those leftovers into something completely new and delicious.

A crowd pleasing, easy to make brunch dish.

In under 30 minutes you’ll have a meal that’s pure Louisiana gold, made from what’s already on hand, with help from a simple mock Hollandaise using Blue Plate Mayo – That’s the good stuff! Watch Jolie make it and get the recipe below: 

Bénédicte à la Dinde (Turkey Benedict):