Hello, fellow food lovers! Herbed mayo is the secret weapon that transforms ordinary meals into extraordinary culinary delights. Whether you’re whipping up quick weeknight dinners or hosting weekend gatherings, these 26 flavorful variations will inspire your kitchen creativity. Get ready to elevate sandwiches, salads, and so much more—let’s dive into these delicious recipes!
Lemon Herb Mayo Grilled Chicken
Kick back and get ready for the easiest, most flavorful grilled chicken you’ll make all summer. You’re going to love how the lemon herb mayo keeps everything juicy and packed with flavor.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total—I like to buy them thin or pound them for even cooking)
– 1/2 cup mayonnaise (Duke’s is my secret for that tangy creaminess)
– 2 tbsp fresh lemon juice (squeezed from about 1 lemon—fresh makes all the difference)
– 1 tbsp olive oil (extra virgin is my go-to for a fruity note)
– 2 cloves garlic, minced (don’t skimp—freshly minced garlic beats jarred every time)
– 1 tsp dried oregano (or 1 tbsp fresh if you have it)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground adds a nice kick)
Instructions
1. In a medium bowl, whisk together the mayonnaise, lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper until smooth.
2. Tip: Let the marinade sit for 5 minutes to let the flavors meld—it makes a big difference!
3. Add the chicken breasts to the bowl and coat them evenly with the marinade using your hands or a spoon.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Tip: If you don’t have a grill, a grill pan over medium-high heat works great too.
7. Remove the chicken from the marinade, letting any excess drip off, and place it on the hot grill.
8. Grill for 6-7 minutes on the first side until you see grill marks and the edges start to turn opaque.
9. Flip the chicken and grill for another 5-6 minutes on the second side.
10. Tip: Use a meat thermometer to check for doneness—it should read 165°F in the thickest part for perfectly safe chicken.
11. Transfer the chicken to a plate and let it rest for 5 minutes before slicing or serving.
Wow, that lemon herb mayo creates a golden, slightly charred crust while keeping the inside tender and moist. Serve it sliced over a crisp salad, tucked into warm tortillas for tacos, or alongside grilled veggies for a full meal that screams summer.
Garlic Herb Mayo Potato Salad
Zesty and creamy, this garlic herb mayo potato salad is the perfect side dish for your next barbecue or picnic. You’ll love how the fresh herbs and garlic kick up the classic mayo-based dressing, making it anything but boring. It’s easy to whip up and always a crowd-pleaser!
Ingredients
– 2 pounds of Yukon Gold potatoes, peeled and cubed (they hold their shape well and have a buttery texture)
– 1 cup mayonnaise (I like using full-fat for extra creaminess)
– 2 tablespoons fresh parsley, finely chopped (fresh is key here for that bright flavor)
– 1 tablespoon fresh dill, chopped (dried just doesn’t compare, trust me)
– 2 cloves garlic, minced (adjust to your taste, but I always go for two for a good punch)
– 1 tablespoon lemon juice (freshly squeezed makes a difference)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 hard-boiled eggs, chopped (I prefer room temp eggs here for easier mixing)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover with cold water by about an inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes until the potatoes are fork-tender but not mushy.
3. Drain the potatoes in a colander and let them cool to room temperature for about 15 minutes; this helps them absorb the dressing better without getting soggy.
4. In a medium bowl, combine the mayonnaise, chopped parsley, chopped dill, minced garlic, lemon juice, salt, and black pepper.
5. Stir the mixture until well blended and smooth.
6. Add the cooled potatoes and chopped hard-boiled eggs to the bowl with the dressing.
7. Gently fold everything together with a spatula until the potatoes and eggs are evenly coated, being careful not to mash the potatoes.
8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
9. Before serving, give the salad a quick stir and adjust seasoning if needed.
Mmm, the result is a creamy, tangy potato salad with a delightful crunch from the herbs and a robust garlic kick. Serve it chilled alongside grilled meats or as a standout dish at potlucks—it might just become your new go-to recipe!
Basil Herb Mayo Deviled Eggs
Brace yourself for a flavor upgrade to your classic deviled eggs! You’re going to love how the fresh basil and creamy mayo transform this party staple into something truly special. These are perfect for potlucks, picnics, or just treating yourself.
Ingredients
– 6 large eggs (I prefer room temp eggs here—they peel so much easier!)
– 1/4 cup mayonnaise (Duke’s is my go-to for its tangy richness)
– 1 tbsp fresh basil, finely chopped (don’t skimp—fresh makes all the difference)
– 1 tsp Dijon mustard (adds a nice zing without overpowering)
– 1/4 tsp garlic powder (trust me, it blends better than fresh in this)
– 1/4 tsp salt (I use sea salt for a cleaner taste)
– 1/8 tsp black pepper (freshly ground if you have it)
– Paprika for garnish (a light sprinkle gives that classic look)
Instructions
1. Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat.
3. Cover the pan with a lid and let the eggs sit for 12 minutes exactly (this ensures perfectly cooked yolks without that gray ring).
4. Drain the hot water and transfer the eggs to a bowl of ice water to cool completely for 15 minutes—this stops the cooking and makes peeling effortless.
5. Gently tap each egg on the counter and roll to crack the shell, then peel under cool running water.
6. Slice each peeled egg in half lengthwise and carefully pop out the yolks into a medium bowl.
7. Arrange the empty egg white halves on a serving plate.
8. Mash the yolks thoroughly with a fork until no large lumps remain.
9. Add 1/4 cup mayonnaise, 1 tbsp chopped basil, 1 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper to the yolks.
10. Mix everything together until smooth and well combined—a small whisk works great here to avoid lumps.
11. Spoon or pipe the yolk mixture evenly back into the egg white halves.
12. Lightly sprinkle paprika over the filled eggs for color.
You’ll notice the creamy, smooth filling pairs perfectly with the tender egg whites. That hint of basil really shines through, making these feel fancy without any fuss. Try serving them on a bed of arugula with a extra basil leaf on top for a beautiful presentation!
Dill and Parsley Herbed Mayo Salmon
Perfect for a busy weeknight, this herbed mayo salmon comes together in no time. You’ll love how the creamy dill and parsley coating keeps the fish incredibly moist. It’s one of those fuss-free recipes that feels fancy but is totally doable.
Ingredients
– 4 (6-ounce) salmon fillets, skin-on or skinless—I grab whatever looks freshest at the market
– 1/2 cup mayonnaise (I always use full-fat for the best richness)
– 2 tablespoons fresh dill, finely chopped—don’t skimp, it makes all the difference
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon lemon juice, freshly squeezed if you have it
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 1 tablespoon olive oil, for greasing the pan
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Lightly brush the parchment paper with 1 tablespoon of olive oil to prevent sticking.
3. In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons fresh dill, 2 tablespoons fresh parsley, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
4. Pat the 4 salmon fillets dry with a paper towel to help the mayo mixture adhere better.
5. Spread the herbed mayo mixture evenly over the top of each salmon fillet, covering them completely.
6. Place the coated salmon fillets on the prepared baking sheet, spaced about 1 inch apart.
7. Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
8. Remove the baking sheet from the oven and let the salmon rest for 2 minutes before serving.
Moist and flaky, the salmon pairs beautifully with the herby, tangy crust. Try serving it over a bed of quinoa or with roasted veggies for a complete meal—it’s sure to become a regular in your dinner rotation.
Rosemary Herb Mayo Roasted Vegetables
You know those days when you want something healthy but don’t want to fuss? This rosemary herb mayo roasted veggie combo is your answer—it’s easy, flavorful, and totally customizable.
Ingredients
– 2 cups chopped carrots (I like them in 1-inch chunks for even roasting)
– 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
– 1 red bell pepper, sliced (adds a sweet pop of color)
– 1/2 cup mayonnaise (full-fat gives the creamiest coating)
– 2 tbsp fresh rosemary, minced (dried works, but fresh is so much more aromatic)
– 1 tbsp olive oil (extra virgin is my go-to for that rich flavor)
– 1 tsp garlic powder (quick and easy, no peeling needed)
– 1/2 tsp salt (I use sea salt for a cleaner taste)
– 1/4 tsp black pepper (freshly ground if you have it)
Instructions
1. Preheat your oven to 425°F to ensure it’s hot enough for crispy edges.
2. In a large bowl, combine the mayonnaise, olive oil, rosemary, garlic powder, salt, and black pepper, whisking until smooth—this emulsifies the sauce for better coating.
3. Add the chopped carrots, broccoli florets, and sliced red bell pepper to the bowl, tossing thoroughly to coat every piece evenly with the mayo mixture.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper to prevent sticking and allow for even browning.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and lightly browned at the edges.
6. Remove from the oven and let cool for 2-3 minutes before serving to let the flavors meld together.
The vegetables come out tender with a slight crispness, and the rosemary-infused mayo adds a herby, creamy richness that’s irresistible. Try serving it over quinoa for a hearty bowl or alongside grilled chicken—it’s versatile enough for any meal.
Cilantro Herbed Mayo Fish Tacos
Aren’t you craving something fresh and zesty for dinner tonight? These cilantro herbed mayo fish tacos are exactly what you need—they come together quickly and pack so much flavor. You’ll love how the creamy sauce complements the flaky fish.
Ingredients
– 1 lb white fish fillets (I like cod or tilapia for their mild flavor)
– 1/2 cup mayonnaise (use full-fat for the best creaminess)
– 1/4 cup fresh cilantro, chopped (pack it in for that herby punch)
– 2 tbsp lime juice (freshly squeezed makes a huge difference)
– 1 tsp garlic powder (my secret for easy flavor)
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil (extra virgin is my go-to for frying)
– 8 small corn tortillas (warmed up—they just taste better)
– Optional toppings: shredded cabbage, diced tomatoes, avocado slices
Instructions
1. Pat the fish fillets dry with paper towels to ensure a crispy sear.
2. In a small bowl, whisk together the mayonnaise, chopped cilantro, lime juice, garlic powder, cumin, smoked paprika, salt, and black pepper until smooth.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the fish fillets in the skillet and cook for 3–4 minutes per side, until the internal temperature reaches 145°F and the fish flakes easily with a fork.
5. Remove the fish from the skillet and let it rest on a plate for 2 minutes to retain juices.
6. Flake the cooked fish into bite-sized pieces using a fork.
7. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
8. Spread a generous spoonful of the cilantro herbed mayo onto each warmed tortilla.
9. Top with the flaked fish and any optional toppings like shredded cabbage or avocado.
10. Serve immediately while everything is warm and fresh.
Unbelievably, the fish stays tender and moist, while the mayo adds a creamy, tangy kick that balances the spices. For a fun twist, try serving these tacos with a side of black beans or a squeeze of extra lime—it really brightens up the whole dish.
Thyme-Infused Herbed Mayo Turkey Burgers
Perfect for those busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen. These thyme-infused herbed mayo turkey burgers come together quickly and pack so much flavor—you’ll forget they’re lean turkey! I love how the mayo keeps them juicy while the fresh herbs brighten everything up.
Ingredients
– 1 lb ground turkey (I find 93% lean works best for moisture)
– 1/4 cup mayonnaise (Duke’s is my secret for extra tang)
– 1 tbsp fresh thyme leaves, stripped from stems (fresh makes all the difference!)
– 1 tsp garlic powder (skip fresh garlic—it can burn)
– 1/2 tsp kosher salt (I always use Diamond Crystal for even seasoning)
– 1/4 tsp black pepper, freshly ground
– 1 tbsp olive oil (extra virgin for that fruity note)
– 4 burger buns, lightly toasted (brioche buns are my weakness)
Instructions
1. In a medium bowl, combine 1 lb ground turkey, 1/4 cup mayonnaise, 1 tbsp fresh thyme leaves, 1 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
2. Gently mix with your hands until just combined—overmixing makes tough burgers.
3. Divide the mixture into 4 equal portions and shape into 1-inch thick patties.
4. Press a slight dimple into the center of each patty to prevent bulging during cooking.
5. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
6. Place patties in the skillet and cook for 5-6 minutes until deeply golden brown.
7. Flip the patties and cook for another 5-6 minutes until internal temperature reaches 165°F.
8. Remove patties from skillet and let rest on a plate for 3 minutes—this keeps them juicy.
9. Serve on 4 lightly toasted burger buns.
Crispy on the outside and incredibly moist inside, thanks to that mayo magic. The thyme adds a subtle earthiness that pairs perfectly with sharp cheddar or even a slice of avocado. Try stacking them with crispy lettuce and a smear of extra mayo for the ultimate bite!
Chive Herb Mayo Shrimp Cocktail
Zesty and fresh, this chive herb mayo shrimp cocktail is perfect for summer gatherings. You’ll love how the creamy sauce complements the tender shrimp. It’s surprisingly easy to make and always impresses guests.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I like using 21-25 count for perfect bite-sized pieces)
– 1 cup mayonnaise (Duke’s is my favorite for its tangy flavor)
– 1/4 cup fresh chives, finely chopped (snip them with kitchen scissors for quick prep)
– 2 tbsp fresh lemon juice (about 1 juicy lemon, freshly squeezed makes all the difference)
– 1 tsp hot sauce (I use Tabasco for a nice kick)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 tsp salt
– 2 tbsp olive oil (extra virgin adds great flavor)
– Ice for chilling
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly.
2. Season shrimp evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add shrimp to skillet in a single layer without crowding.
5. Cook shrimp for 2 minutes per side until pink and opaque.
6. Transfer cooked shrimp to a bowl and refrigerate for 20 minutes to chill completely.
7. In a medium bowl, combine mayonnaise, chopped chives, lemon juice, hot sauce, garlic powder, onion powder, and smoked paprika.
8. Whisk the sauce vigorously for 1 minute until smooth and well combined.
9. Fold the chilled shrimp into the herb mayo mixture until evenly coated.
10. Serve immediately over ice to keep chilled.
Extra creamy and packed with herb flavor, the chilled shrimp stay wonderfully tender against the zesty mayo. Try serving them in martini glasses with extra lemon wedges for a fancy touch that’s actually simple.
Oregano Herbed Mayo Baked Potatoes
Aren’t baked potatoes just the ultimate comfort food? You’re going to love this oregano herbed mayo version—it’s crispy outside, fluffy inside, and packed with flavor. Perfect for a cozy weeknight dinner or when you’re craving something simple but special.
Ingredients
– 4 medium russet potatoes (I scrub them well but leave the skins on for extra texture)
– 1/2 cup mayonnaise (full-fat works best for that creamy richness)
– 2 tablespoons fresh oregano, finely chopped (dried works in a pinch, but fresh really shines)
– 1 teaspoon garlic powder (I always keep this stocked for quick flavor boosts)
– 1/2 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly ground if you have it)
– 2 tablespoons olive oil (extra virgin is my go-to for its fruity notes)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy skins.
2. Scrub the potatoes thoroughly under running water to remove any dirt, then pat them completely dry with a kitchen towel. (Tip: Dry potatoes crisp up better in the oven!)
3. Poke each potato 4-5 times with a fork to allow steam to escape and prevent bursting.
4. Rub the potatoes all over with olive oil, coating them evenly for a golden finish.
5. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
6. Bake for 45-60 minutes, or until the skins are crispy and a knife inserts easily into the center.
7. While the potatoes bake, mix the mayonnaise, fresh oregano, garlic powder, salt, and black pepper in a small bowl until well combined. (Tip: Let this sit for 10 minutes to let the flavors meld.)
8. Remove the potatoes from the oven and let them cool for 5 minutes until safe to handle.
9. Slice each potato open lengthwise and fluff the insides gently with a fork.
10. Generously spread the herbed mayo mixture over the top of each potato, covering the fluffy interior. (Tip: For extra flavor, drizzle a bit more olive oil on top before serving.)
The mayo gets slightly golden and melty in the oven, while the oregano adds a fresh, aromatic kick. Serve these right away with a side salad or top with crispy bacon bits for a hearty twist—they’re irresistibly creamy and herbaceous!
Mint and Basil Herbed Mayo Lamb Chops
Brace yourself for a flavor explosion! These mint and basil herbed mayo lamb chops are ridiculously easy to make and pack a serious punch. You’re going to love how the herbs brighten up the rich lamb.
Ingredients
– 8 lamb chops (I like them about 1-inch thick for perfect searing)
– 1/2 cup mayonnaise (full-fat works best for that creamy coating)
– 1/4 cup fresh mint leaves, finely chopped (trust me, fresh makes all the difference)
– 1/4 cup fresh basil leaves, finely chopped
– 2 cloves garlic, minced (because garlic makes everything better)
– 1 tbsp lemon juice (freshly squeezed for that zesty kick)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil (extra virgin is my go-to for high heat)
Instructions
1. Pat the lamb chops completely dry with paper towels—this helps them get a gorgeous crust.
2. In a medium bowl, combine the mayonnaise, mint, basil, garlic, lemon juice, salt, and pepper.
3. Rub the herb mayo mixture evenly over both sides of each lamb chop.
4. Let the lamb chops marinate at room temperature for 20 minutes (this tenderizes them and lets the flavors sink in).
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Place the lamb chops in the skillet without crowding them—work in batches if needed.
7. Sear the lamb chops for 3–4 minutes per side for medium-rare, or until they reach an internal temperature of 145°F.
8. Use tongs to flip them only once to develop that beautiful brown crust.
9. Transfer the lamb chops to a plate and let them rest for 5 minutes before serving.
Out of this world tender and bursting with herby freshness! The mayo creates a subtly creamy crust that locks in the juices. Serve these bad boys with a simple arugula salad or some roasted potatoes to soak up all the deliciousness.
Tarragon Herb Mayo Roasted Corn
Oh my goodness, you have to try this tarragon herb mayo roasted corn—it’s the perfect side dish for any summer BBQ or cozy weeknight dinner. It’s creamy, herby, and just a little bit tangy, with that sweet corn flavor shining through. Seriously, once you make it, you’ll want it all season long!
Ingredients
– 4 ears of fresh corn, husks removed (I always grab the ones with bright green husks and plump kernels)
– 1/2 cup mayonnaise (I use full-fat for that rich creaminess, but any kind works)
– 2 tablespoons fresh tarragon, finely chopped (fresh is key here—it gives such a bright, licorice-like kick)
– 1 tablespoon lemon juice (freshly squeezed, please—it makes all the difference in balancing the richness)
– 1/2 teaspoon garlic powder (I love this for an easy, even flavor without chopping)
– 1/4 teaspoon black pepper (freshly ground if you have it, for that extra pop)
– 1/4 teaspoon salt (I use kosher salt because it dissolves evenly)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, combine the mayonnaise, chopped tarragon, lemon juice, garlic powder, black pepper, and salt, stirring until smooth—this herb mayo is your flavor powerhouse.
3. Tip: Let the herb mayo sit for 5 minutes to let the flavors meld together; it makes a huge difference in taste.
4. Place the corn ears on the prepared baking sheet, spacing them evenly apart.
5. Using a brush or spoon, generously coat each ear of corn with the herb mayo mixture, covering all sides evenly.
6. Tip: Don’t skimp on the mayo—it helps the corn roast to a golden brown and keeps it moist.
7. Roast the corn in the preheated oven for 20-25 minutes, or until the mayo is lightly browned and the kernels are tender when pierced with a fork.
8. Tip: Rotate the corn halfway through cooking to ensure even browning and avoid hot spots in your oven.
9. Remove the corn from the oven and let it cool for 2-3 minutes before handling—it’ll be piping hot!
That golden, crispy exterior gives way to juicy, sweet kernels with a herby tang that’s just irresistible. Try serving it alongside grilled chicken or crumbling a little cotija cheese on top for an extra flavor boost—it’s a total crowd-pleaser!
Basil and Garlic Herbed Mayo Pasta Salad
Whether you’re prepping for a picnic or just craving something fresh, this basil and garlic herbed mayo pasta salad is your new go-to. It comes together in no time and packs a punch of flavor that’ll have everyone asking for seconds.
Ingredients
– 1 lb rotini pasta (I love how those little spirals hold onto the sauce)
– 1 cup mayonnaise (Duke’s is my favorite for its tangy kick)
– 1/2 cup fresh basil leaves, chopped (seriously, don’t skip the fresh stuff—it makes all the difference)
– 3 cloves garlic, minced (go ahead and add an extra if you’re a garlic lover like me)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp lemon juice (freshly squeezed, please—it brightens everything up)
– 1 tsp salt (I use fine sea salt for even distribution)
– 1/2 tsp black pepper (freshly ground adds a nice warmth)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a piece at 8 minutes to avoid mushiness).
3. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process.
4. In a large mixing bowl, combine the mayonnaise, chopped basil, minced garlic, extra virgin olive oil, lemon juice, salt, and black pepper.
5. Whisk the mixture vigorously for about 1 minute until smooth and well blended (tip: let the flavors meld by doing this while the pasta is still warm).
6. Add the drained pasta to the bowl with the herbed mayo mixture.
7. Toss everything together gently but thoroughly until the pasta is evenly coated (tip: use a rubber spatula to get into all those nooks and crannies).
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors develop.
Serve this chilled for the best texture, where the creamy mayo clings to each pasta twist. The garlic and basil shine through with a fresh, herby kick that’s perfect alongside grilled chicken or as a standalone star at your next barbecue.
Parsley and Lemon Herbed Mayo Meatloaf
Unbelievably moist and packed with flavor, this meatloaf will become your new go-to comfort food. You’ll love how the bright parsley and zesty lemon mayo keep it from feeling heavy. It’s perfect for weeknight dinners or impressing guests without much fuss.
Ingredients
– 1 ½ lbs ground beef (I like 85/15 for the best balance of flavor and moisture)
– 1 cup panko breadcrumbs (they give a lighter texture than regular breadcrumbs)
– ½ cup whole milk (room temp helps it blend smoothly)
– 2 large eggs (I prefer room temp eggs here for even mixing)
– ½ cup mayonnaise (Duke’s is my favorite for its tanginess)
– ¼ cup fresh parsley, finely chopped (pack it lightly for the best herb flavor)
– 2 tbsp lemon juice (freshly squeezed makes all the difference)
– 1 tsp lemon zest (brightens up the whole dish)
– 1 small yellow onion, finely diced (about ½ cup)
– 2 cloves garlic, minced
– 1 tsp kosher salt
– ½ tsp black pepper
– ½ tsp paprika (smoked paprika adds a nice depth)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine the ground beef, panko breadcrumbs, milk, eggs, mayonnaise, parsley, lemon juice, lemon zest, onion, garlic, salt, pepper, and paprika.
3. Use your hands to mix everything gently until just combined—overmixing can make the meatloaf tough.
4. Transfer the mixture to the prepared loaf pan and press it down evenly.
5. Bake at 375°F for 55-60 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
6. Let the meatloaf rest in the pan for 10 minutes before slicing—this helps the juices redistribute.
7. Slice and serve warm.
Yummy doesn’t even begin to describe it! The herbed mayo keeps every slice incredibly tender with a subtle citrus kick. Try serving it with roasted veggies or turning leftovers into amazing sandwiches the next day.
Sage and Rosemary Mayo Stuffed Mushrooms
Fancy a quick appetizer that feels fancy but comes together in no time? These stuffed mushrooms are packed with herby mayo goodness and bake up perfectly golden. You’re going to love how the flavors melt together.
Ingredients
– 16 large cremini mushrooms (I look for ones with deep caps to hold more filling)
– 1/2 cup mayonnaise (Duke’s is my secret for extra tang)
– 1 tbsp finely chopped fresh sage
– 1 tsp minced fresh rosemary
– 1/4 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs (they give the best crunch)
– 2 tbsp olive oil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist the stems off all 16 mushrooms and place the caps hollow-side up on the baking sheet.
3. In a medium bowl, combine 1/2 cup mayonnaise, 1 tbsp chopped sage, 1 tsp minced rosemary, 1/4 cup Parmesan, 1/4 cup panko, 2 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt.
4. Mix everything together until fully incorporated—the panko will help thicken the filling.
5. Spoon the mayo mixture evenly into each mushroom cap, mounding it slightly.
6. Bake at 375°F for 18-20 minutes until the tops are golden brown and the mushrooms are tender.
7. Let cool for 5 minutes before serving—they’re piping hot right out of the oven!
Really, the texture is incredible—creamy inside with a crispy top and tender mushroom base. The sage and rosemary shine through without overpowering. Try serving them alongside a crisp salad or as a party appetizer; they disappear fast!
Zesty Herbed Mayo Chicken Wrap
Mmm, you know those days when you want something fresh and satisfying without spending hours in the kitchen? This zesty herbed mayo chicken wrap is my go-to for a quick, flavorful lunch that feels special but comes together in no time.
Ingredients
– 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for faster cooking)
– 1/2 cup mayonnaise (Duke’s is my favorite for its tangy kick)
– 1 tbsp fresh lemon juice (squeezed right before using for the brightest flavor)
– 1 tsp dried dill (or use fresh if you have it—double the amount for a herbier punch)
– 1/2 tsp garlic powder (I always keep this on hand for easy seasoning)
– 1/4 tsp black pepper (freshly ground makes a difference here)
– 4 large flour tortillas (the burrito-sized ones hold everything perfectly)
– 1 cup shredded romaine lettuce (crisp and cool—it adds the best crunch)
– 1/2 cup diced tomatoes (I prefer Roma tomatoes for less mess)
– 1/4 cup sliced red onion (soak them in cold water for 5 minutes if you want to mellow the bite)
Instructions
1. Pat the chicken breasts dry with paper towels to ensure they sear nicely.
2. Season both sides of the chicken evenly with the garlic powder and black pepper.
3. Heat a skillet over medium-high heat and add the chicken, cooking for 5-6 minutes per side until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to keep it juicy.
5. While the chicken rests, in a small bowl, whisk together the mayonnaise, lemon juice, and dried dill until smooth.
6. Dice the rested chicken into bite-sized pieces for easy wrapping.
7. Warm the tortillas in the microwave for 15 seconds or in a dry skillet for 20 seconds per side to make them pliable.
8. Spread 2 tablespoons of the herbed mayo mixture evenly over each tortilla, leaving a 1-inch border around the edges.
9. Layer the shredded lettuce, diced tomatoes, and sliced red onion on top of the mayo.
10. Divide the diced chicken evenly among the tortillas, placing it over the veggies.
11. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
12. Slice each wrap in half diagonally for a pretty presentation.
Vibrant and packed with texture, this wrap delivers a creamy, herby crunch in every bite. Serve it with a side of carrot sticks or chips for a complete meal, or pack it up for a picnic—it holds up great on the go!
Mediterranean Herbed Mayo Flatbread
A Mediterranean-inspired flatbread that’s perfect for a quick lunch or a snack—you’ll love how the herbed mayo adds a creamy, zesty kick. It’s easy to whip up and totally customizable with your favorite toppings. Let’s get started!
Ingredients
– 1 pre-made flatbread or naan (I like using store-bought to save time)
– 1/4 cup mayonnaise (go for full-fat for the best creaminess)
– 1 tbsp fresh lemon juice (squeezed right from the lemon for that bright flavor)
– 1 tsp dried oregano (crush it between your fingers to release more aroma)
– 1/2 tsp garlic powder (I always use this for quick, even seasoning)
– 1/4 tsp salt (fine sea salt works great here)
– 1/4 cup crumbled feta cheese (I prefer the block kind you crumble yourself for better texture)
– 1/4 cup sliced Kalamata olives (pitted ones make it easier to eat)
– 1 tbsp extra virgin olive oil (my go-to for drizzling at the end)
– Fresh parsley for garnish (chop it right before using to keep it vibrant)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the flatbread on the prepared baking sheet in a single layer.
3. In a small bowl, combine the mayonnaise, lemon juice, oregano, garlic powder, and salt, stirring until smooth. Tip: Let the mixture sit for 5 minutes to let the flavors meld together.
4. Spread the herbed mayo mixture evenly over the flatbread, leaving a small border around the edges.
5. Sprinkle the crumbled feta cheese and sliced olives over the mayo layer.
6. Drizzle the olive oil over the top to help everything crisp up in the oven. Tip: Use a light hand with the oil to avoid sogginess.
7. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the cheese is slightly melted. Tip: Check at 8 minutes to prevent over-browning.
8. Remove from the oven and let it cool for 2–3 minutes on the baking sheet.
9. Garnish with fresh parsley before slicing into pieces.
Light and crispy with a tangy herbed mayo base, this flatbread has a delightful contrast of creamy feta and briny olives. Serve it warm as an appetizer or pair it with a simple salad for a full meal—it’s always a hit at gatherings!
Conclusion
From classic aioli to creative herb blends, these 26 mayo recipes offer endless flavor possibilities for your kitchen. We hope you’re inspired to try them, share your favorites in the comments, and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
