From potato salad seasoned with crab boil to dips comin’ in hot from the bayou, this game-day “Super Menu” is a winner. As an official sponsor of the 2025 Super Bowl Host Committee, we’re giving our guests a taste of New Orleans they’ll never forget! We created these recipes to represent the New Orleans and Louisiana food culture we’re famous for – and they’ll make a great kickoff for anyone’s game-day spread. That’s the good stuff!

Creole Shrimp Cocktail

Fried Fish with Remoulade Sauce

Hot & Spicy Pimento Cheese

Cajun Dipping Sauce 

Chocolate Mayo Brownie Bites

Crab Boil Potato Salad

Southern Kick Coleslaw

In Louisiana there’s a hotly debated tradition that started long ago, down the bayou in Cajun country: putting potato salad in a bowl of gumbo. (But don’t worry, the rice doesn’t have to go anywhere! Two starches can be better than one, cher.)

The rules of potato salad in gumbo:

Across Louisiana we solidly agree on our love of gumbo, but we’re divided on this important matter of potato salad. Some of us want only rice in our gumbo, with maybe some potato salad on the side. Some want only potato salad in their gumbo. And some want both – if it’s done right! Everyone has their own way, but here is ours, and we’re sticking to it:

1. The potato salad has to be cold.

Gumbo is served piping hot, so the trick is to scoop a little bit of the cold potato salad on your spoon first, and then spoon up the hot gumbo on top of it and eat it all in the same bite. The cold potato salad and flavorful hot gumbo together create a sensation that’s as Louisiana as Mardi Gras and Jazz.

2. A mayo-based potato salad is best.

First, there’s some kind of je ne sais quoi sensation when that cold, creamy potato salad hits the hot gumbo. Second, when you put a scoop of potato salad in a bowl of gumbo, the mayonnaise is what holds the potato salad together. That way you can scoop a little bit of potato salad on the tip of a big spoonful of gumbo and enjoy the separate flavors and textures of each.

3. There are no rules.

When all’s said and done, people will do it their way. They’ll put the potato salad in the bowl but at the very edge. Or they’ll drop it in the center of the gumbo. Or they’ll keep it in a separate side dish but still do the double dip thing. What’s important is to savor and enjoy two Southern culinary masterpieces whenever you can: Southern Potato Salad and Louisiana Gumbo. As they say down bayou in Cajun country, ca c’est bon.

Potato Salad recipes that are just right for gumbo:

When it comes to hot gumbo, nothing beats a side (or a spoonful) of potato salad. From our classic Southern Potato Salad to crispy, golden Potato Salad Croquettes made for dunking right in the bowl, these potato salad recipes are gumbo’s perfect partner. However you scoop it, Blue Plate Mayonnaise makes every bite rich, creamy and full of South Louisiana flavor. That’s the good stuff!

Southern Potato Salad

Potato Salad Croquettes

Old Fashioned Potato Salad

Crab Boil Potato Salad

 

NEW ORLEANS, September 2024 – Louisiana-born Blue Plate is already a fan favorite in Baton Rouge, but the company is making it official as “The Official Mayo of the LSU Tigers” for the 2024-25 season. Founded in 1927, Blue Plate is beloved across the Gulf South and is the preferred mayo for tailgates and at many of Baton Rouge’s most iconic eateries.

Baton Rouge diners have long been able to enjoy Blue Plate at local institutions like the Pastime, Poor Boy Lloyd’s, George’s, Dearman’s, Mike Anderson’s and Phil’s Oyster Bar, but this season, Blue Plate lovers can add legendary Tiger Stadium to that list.

“At LSU Athletics, we are thrilled to partner with Blue Plate Mayo, a beloved brand that, like our Tigers, is a staple in Louisiana. We look forward to a winning season together, both on and off the field,” said Ben Price, director of partnerships at LSU Sports Properties.

“Blue Plate has been a family-owned, Louisiana company for nearly a century,” added Dan Trahant, director of marketing for Blue Plate. “We know how much food and football go hand in hand and we are proud to support the LSU Tigers by keeping fans fed and happy.”

In 2023, Blue Plate enlisted Baton Rouge-based design agency TILT for a packaging redesign that reflected the popular mayo’s Louisiana roots. The new label includes iconic Louisiana imagery and harkens back to the original blue plate Willow-ware china that inspired the brand name. The redesign signaled a rededication by Blue Plate to its roots here in the Pelican State.

This summer, Lieutenant Governor Billy Nungesser proclaimed Blue Plate “The Official Mayo of Po-boys.” The company also launched a flavor-packed new Creole Tartar Sauce and Creamy Cocktail Sauce – the perfect dips for boiled seafood and other tailgate favorites. Blue Plate’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.

Find tailgating tips and recipes at www.blueplatemayo.com and follow Blue Plate on Facebook or Instagram for all things mayo.

Blue Plate Mayo’s  “Dressed Like a Champion” t-shirts are now available in LSU Tiger colors at Porch ‘n Pantry, the Blue Plate Merchandise online shop.

Blue Plate Mayonnaise 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 – all made great with Blue Plate Mayo. That’s the good stuff!

Cajun Smash Burgers

The Classic Cheeseburger

Burgers with Pineapple Salsa and Alabama White Sauce

Turkey Burger

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.

Celebrating your favorite team with family, friends and good food and the day is sure to be a win. Serve up high-scoring sandwiches, snacks and dips made extra rich ‘n creamy with Blue Plate – That’s the good stuff!

Spinach and Artichoke Dip

Cook this hot dip low and slow in the slow cooker or quickly in the microwave. Either way the spicy Mediterranean flavor makes it a crowd pleaser on game day.

Fried Shrimp Poboy

Plump, fresh Gulf shrimp, fried crispy and golden, make this sandwich a local favorite. It’s found on just about every poboy shop menu in town, but it’s easy to make at home, too.

Kickoff Chip Dip

A game-day essential, this cool, creamy, salsa based dip goes great with any kind of chips or crackers.

Ham and Swiss Po-Boy

We used Chisesi’s Pride® Ham (known popularly as “Chisesi Ham”), a local New Orleans brand, but any good ham will do. Serve it thin-sliced on flaky New Orleans-style French bread dressed with mayonnaise, a swipe of yellow mustard, ripe tomatoes and plenty of lettuce.

Bayou Hot Chicken Dip

Nothing says game day like hot chicken dip served right out of the oven. Reminiscent of the famous Buffalo chicken dip, ours uses a local Louisiana hot sauce to add deep bayou cayenne flavor.

Bacon and Cheddar Deviled Eggs

This recipe delivers the ultimate deviled egg dish for bacon lovers, cheese lovers – and football lovers.