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.

OFFICIAL RULES 

Blue Plate® Mayonnaise Score the Good Stuff Saints Tickets Giveaway

Giveaway Description: Two (2) Winners will be selected, and each Winner will receive two (2) tickets to the New Orleans vs Atlanta Football Game at the Caesars Superdome in New Orleans, Louisiana, on November 10, 2024. Approximate Retail Value of each prize (each prize is a total of 2 tickets) is $200.00.

How to Enter: NO PURCHASE NECESSARY. To enter, LIKE the Giveaway Announcement Post on the official Blue Plate Mayo Instagram page at https://www.instagram.com/blueplatemayo/ and COMMENT “That’s the good stuff” on the post. Winners are chosen randomly, and will be notified via Direct Message from the Blue Plate Mayonnaise Instagram account on or about 11/06/2024. Game tickets will be delivered digitally as instructed in the Direct Message sent to each Winner. Void where prohibited.

Eligibility: Open only to legal U.S. residents in the 50 states and the District of Columbia aged 18 years or older at 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: Two (2) Winners will be selected. Each Winner will receive two (2) tickets to the Saints vs Falcons NFL game at the New Orleans Caesars Superdome on November 10, 2024. The Winners will be selected randomly by official representatives of Blue Plate® Mayonnaise and selection is solely at the discretion of these representatives. The prize will have no trade-in or substitution value and cannot be transferred or assigned. Winners are responsible for consulting a tax advisor if necessary and paying any and all taxes that may be due resulting from receipt of prize. Approximate Retail Value of each Prize is: $200.00.

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. The Giveaway is not offered or sponsored in any way by the National Football League, its member professional football clubs, NFL Ventures, Inc., NFL Ventures, L.P., NFL Properties LLC, NFL Enterprises LLC, and each of their respective subsidiaries, affiliates, shareholders, officers, directors, agents, representatives and employees (collectively, the “NFL Entities”). The NFL Entities will have no liability or responsibility for any claim arising in connection with participation in this enter for a chance to win Giveaway or the prize awarded thereunder. 

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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 prize.

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Dozens of teams enter. A few will reign supreme.

Consistently voted the Best Local Charity Event in New Orleans, Hogs For The Cause is a festival and BBQ competition described as “a sweet, savory blend of all the things that are amazing in life: music, an incredible cause, family and friends, and the most delicious (and often over-the-top!) pork dishes on Earth.”

Blue Plate Mayo & Luzianne Tea at Hogs 2021

At the Blue Plate Mayo and Luzianne Tea Sponsor Tent, Blue Plate is featuring a new Creole Tomato and Cucumber Salad with Feta Dressing recipe along with a refreshing Peach Tea drink created by Luzianne Tea specially to go with BBQ! Get tickets to Hogs For The Cause.

Winning Sides to Make at Home

As many as 90 teams compete in categories such as Ribs, Whole Hog, Pork Shoulder and ‘Porkpourri’, and fest-goers get to try every dish (washed down with local beer), judge for themselves which is their favorite, and then burn it off dancing to the sounds of local New Orleans and national musical acts.

What’s more, there’s a Best BBQ Sides competition proudly sponsored by the BBQ lovers here at Blue Plate Mayonnaise! Wow the friends and fam at your next cookout with these winning sides recipes from past Hogs For The Cause competitions:

Smoky “Elote” (Smoked Corn)

Anytime the smoker is fired up is the time to make Mexican-style whole corn, wrapped in husks and seasoned with chili powder, lime and other Tex-Mex flavors. This recipe by Team “Bacon Rouge” made the winners lineup in the Best Side Dish competition.

Spicy Kimchi Potato Salad

Team “Sweet Swine of Mine” created some winning Bacon Pinwheels at Hogs 2019, and they used this unique potato salad. To make the pinwheels, spread a layer of the potato salad on strips of bacon basted with Blue Plate Mayonnaise, roll them up into pinwheels, dip in Panko bread crumbs, pan-fry in avocado oil until golden and crispy and serve with Gochujan Mayo Sauce.

Spicy Crab Shooters

This party-size tray of spicy sushi-grade crab served in clever cucumber cups was created by the “Swine Spectators” team and won first place in the Best Side Dish category in 2016. For smaller gatherings like game day at home or a dinner party, just halve the recipe.

Mexican Street Corn

In 2016, this recipe from Team “Chew Forks Farm” team made the winning lineup in the Best Side Dish category. Based on the tradition of corn sold by street vendors at festivals and events in Mexico and the Southwest, it’s a great twist on favorite flavors.

A staple at Southern summer get-togethers like picnics, barbecues, and cookouts, Blue Plate Mayo really shines in this collection of the best coleslaws, potato salads, and pasta salads around. Make your Memorial Day and summertime gatherings more delicious with these side-dish recipes made with Blue Plate – That’s the good stuff!

Coleslaws

An essential for summer, coleslaw adds cool and crunchy flavor alongside your favorite grilled meats, plus an extra layer of goodness when piled high on burgers, hot dogs, and sandwiches. Try these varieties, and find your favorite.

• Traditional Coleslaw – This well balanced slaw is based on an old Southern family recipe.
• Tangy Collard Green Coleslaw – The unexpected combination of shredded collards and a tangy dressing creates a slaw full of color, nutrition and flavor.
• Buttermilk Coleslaw – Buttermilk adds a tangy bite to creamy, crunchy classic slaw – and no spring or summer cookout, picnic, smoked meat feast or fish fry is complete without it.
• Ugly Dog Slaw – There’s a BBQ joint in New Orleans called the Ugly Dog Saloon, known for slow-cooked pulled pork, smoked brisket and made-from-scratch sides like their unusual and tangy slaw.
• Slaw Dogs – The crunch of cabbage and creamy dressing of slaw are the perfect complement to a grilled frank.

Potato Salads

Potato salad is a must-have summer side that’s practically legendary in the South. Here are the recipes that top our most-requested list.

• Cajun Potato Salad – Look for round white potatoes, such as Yukon Gold, for this salad enhanced with bacon.
• Southern Potato Salad – Every Southern family has a potato salad recipe – each one different but always delicious!

Pasta Salads

Easy to make and enjoy, pasta salads are portable, perfect for potlucks, and always appreciated. Great flavors abound here!

• Muffuletta Pasta Salad – Pickled veggies, olives and Italian cured meats and cheese are tossed in pasta with a light, creamy dressing, bringing together all the flavors of the classic New Orleans muffuletta sandwich.
• Traditional Pasta Salad – This classic salad is a tasty combination of crunchy vegetables, macaroni noodles and light, creamy dressing.
• Aunt Viv’s Chicken Pasta Salad – Diced gherkins and olives add sweet and salty flavor to this easy salad.

In honor of Mother’s Day and mamas everywhere, let’s celebrate the comfort foods of childhood that always make us feel loved. You know the ones – the simple favorites you make for yourself and your family, whether tucked into lunchboxes, served as an after school snack, enjoyed on a lazy Saturday, or made for pretend tea parties. They’re the little indulgences that quietly say, “I love you.” Enjoy these delicious home cooked comfort foods, made with Blue Plate Mayo – That’s the good stuff!

Tomato Sandwich

When tomato season rolls around, create something simple yet magical. Add Blue Plate Mayo and sliced, juicy ripe tomatoes to soft sandwich bread for a classic Southern treat.

Deviled Eggs

There are about as many ways to make deviled eggs as there are mothers. No matter how you make them, this classic is always appreciated. Whip up these creamy stuffed eggs and watch them disappear.

BLTs

What could be more timeless than a BLT? Crispy bacon, ripe tomatoes, fresh lettuce, Blue Plate Mayo, and hearty bread. It’s a sandwich stuffed with love and you can customize it any number of ways. Get the whole family in on it with a BLT bar.

Fried Green Tomatoes

Green tomatoes are firm, tart and slightly sweet. In the South we fry them up nice and crispy and top them with homemade Garlic Herb Mayo. Eat them on their own, or on top of a traditional BLT sandwich.

Mac and Cheese

Your friends and family all tell you your Mom’s macaroni and cheese is the best they’ve ever eaten. It’s that good. Her little secret is Blue Plate Mayonnaise.

Southern Style Tuna Salad

Classic tuna salad sandwiches are a forever lunchbox favorite. This particular recipe features sweet pickle relish, which adds a nice little crunch and an extra burst of flavor.

Southern Drop Biscuits

Making fluffy homemade biscuits is easier than you think and a great way to make a Saturday mornings feel special, with a little help from Blue Plate Mayo.

Perfect Grilled Cheese

For kids and adults alike, the perfect grilled cheese brings ooey-gooey satisfaction. Mom’s tip: spread mayo on the outside of each slice of bread to make them golden brown and crispy without burning them (because mayo has a higher smoke point than butter).

 

From Spicy Cilantro Chicken Tacos and Fish Tacos with Corn Salsa, to Marinated Steak Tacos and Mexican Street Corn, there are so many reasons to love celebrating Cinco de Mayo. Pick your protein, and a delicious, homemade taco recipe awaits! Featuring authentic spices and fresh flavors, these Mexican-inspired dishes are just what your crowd needs to have a good time.

Creole Fish Tacos with Easy Mango Salsa

Pulled Spicy Cilantro Chicken Tacos

Fish Tacos with Corn Salsa

Spicy Shrimp Tacos with Chipotle Lime Slaw

Mexican Street Corn Salad

Mexican Street Corn

Mexican Chipotle Chicken Rice Bowl

Chipotle Marinated Steak

The Gulf Coast is so abundant with fresh seafood that we’ve built our food traditions around it – starting with the classic Friday fish fry, served up during Lent with hushpuppies and coleslaw. And whether we’re cooking fish, shrimp, oysters, crabs or crawfish, we use bold seasoning and tasty dipping sauces to complete a seafood feast. Blue Plate Mayo is the ingredient that brings local flavor to the next level, as a baste or marinade locking in moisture and flavor, in spice rubs and batter mixes to create a golden and crispy fried crust, and for rich ’n creamy dipping sauces and delicious side dishes like slaw and mac ‘n cheese. Explore our seafood and sides recipes, all made extra tasty with Blue Plate – That’s the good stuff!

Fried Fish with Remoulade Sauce

 

Shrimp Patty Sandwiches

Fish Fry Sides

• Buttermilk & Sweet Onion Hushpuppies – No Southern fish fry is complete without cornbread hushpuppies. These are served with a creamy remoulade sauce.
• Buttermilk Coleslaw – Tangy, creamy, and perfect alongside crispy fried fish.
• Traditional Coleslaw –  A well-balanced slaw that hails from an old Southern recipe.
• Crab Boil Potato Salad – Tastes just like the potato salad that Maw-maw makes with leftover potatoes from a seafood boil – spicy, zesty and unapologetically full of classic Louisiana flavor.

Seafood Salads & Specialties

• Shrimp Remoulade Salad – This is a French or classic white remoulade with cornichons, capers, lemons and herbs to give it a bright, tangy flavor, perfect with Gulf shrimp.
• Fancy Cajun Crab Dip – A rich and creamy appetizer featuring succulent crab meat. Serve as a dip with crackers, pita chips or veggies.
• Creole Shrimp Cocktail – Blue Plate Creamy Cocktail Sauce has a zesty horseradish kick that makes it the perfect dipping sauce for shrimp cocktail, the classic Southern appetizer and light luncheon dish that never goes out of style.
• Crawfish Hand Pies – So tasty, there are songs written about them. Filled with spicy crawfish tails in a creamy Creole sauce, they’re a taste of the bayou that can be made ahead of time and frozen.
• Grilled Blackened Shrimp Skewers – Plump Gulf shrimp are a classic on the grill, and these are full of Louisiana’s Cajun and Creole flavors. Serve them with chilled coleslaw for an easy family meal.
• Crawfish Fritters with Spicy Comeback Sauce – Springtime is both crawfish season and festival season in Louisiana, which is why hot, crispy fritters stuffed with crawfish are a mainstay.

Seafood Po-Boys

• Shrimp Salad Po-Boy – Shrimp salad is served on French bread in the style of po-boy sandwiches, dressed with lettuce, tomato, mayonnaise and dill pickle.
• Fried Shrimp Po-Boy – Fresh jumbo Gulf shrimp fried crispy and piled on French bread, dressed with mayonnaise, lettuce, tomato and sliced pickle.
• Catfish Po-Boy – A classic! Or forego the French bread, add a squeeze of lemon, and start dipping your fried catfish.\
• Fried Crawfish Po-Boys with Remoulade Sauce – Light, flaky French bread stuffed with spicy fried crawfish, dressed with shredded lettuce, tomato and a tart French-style remoulade sauce.

Dipping Sauces

Southerners know every seafood feast needs the perfect dip. Whether fried, boiled, or grilled, it’s all about the sauce. Blue Plate Creamy Cocktail and Tartar Sauces and Hot & Spicy Mayo are ready to go anytime, or use Blue Plate Mayo as a base to create your own signature sauces!

• Tartar Sauce – Quick and easy, this sauce offers a hint of cayenne, making it perfect for dipping fried fish or dressing a po-boy.
• Pink Fry Sauce – A close cousin to Sriracha Comeback Sauce, this one features Blue Plate mayo, ketchup, Worcestershire sauce and seasonings.
• Sriracha Comeback Sauce – A Mississippi favorite for dipping boiled or fried seafood, this Comeback sauce doubles as a great salad dressing.
• Louisiana Style Remoulade Sauce – In Louisiana, remoulade is a staple at any fish fry or seafood meal.

Happy Mardi Gras, y’all. Whether we’re hitting the streets or staying in and hosting our own “Yardi Gras,” New Orleanians make it fun, from decorating front porches like Mardi Gras parade floats to serving the best home-cooked party food in the world. Here are some top recipes to help everyone pass a good time during Carnival wherever you are. And they’re all made extra rich and tasty with Blue Plate Mayo – That’s the good stuff!

Ham and Swiss Po-Boy

A simple ham and cheese po-boy wrapped in foil is synonymous in New Orleans with family get-togethers. Serve the ham thin-sliced (we used a local NOLA brand, Chisesi’s Pride® Ham) on flaky New Orleans-style French bread dressed with mayonnaise, yellow mustard, ripe tomatoes and lettuce.

French Fry Po-Boy

The simple french-fry po-boy still reigns as the original comfort food. It’s traditionally dressed with lettuce, tomato, mayonnaise and pickle with the option to be drenched in brown gravy.

Spicy Marinated Chicken Wings with Creamy BBQ Dipping Sauce

Crispy and bursting with spicy, sweet & sour flavor, these wings are dangerously addictive. Marinate them overnight and serve with our Alabama-Style White BBQ Sauce or your favorite dipping sauce.

Pork Chop Po-Boy

Pan-fried pork chops on French bread are a corner-store special, found on the menu in small neighborhood groceries and convenience stores across New Orleans. They make an easy lunch, dinner or snack to go – a traditional food to fill up on for a big day at work or play.

Bacon and Pimento Cheese Deviled Eggs

Pimento cheese and deviled eggs are two down-home favorites, now combined into one delicious easy-to-make appetizer that will be the hit of any gathering.

Crispy Chicken Fingers with Sriracha Comeback Sauce

Always a crowd-pleasing favorite, crispy chicken fingers are an easy Carnival party win. Serve with Sriracha Comeback Sauce 0r Pink Fry Sauce.