6 Flavored Spreads for a Better Bagged Lunch

Black Pepper Mayo

1. Black Pepper Mayo

1/2-3/4 teaspoon of fresh cracked black pepper per 1 tablespoon of mayo

*Try on a turkey sandwich

Horseradish Mayo

2. Horseradish Mayo

1 teaspoon of horseradish per 1 tablespoon of mayo

*Try on roast beef

Basil-Oregano Mayo

3. Basil-Oregano Mayo

1/2 teaspoon of basil and 1/2 teaspoon of oregano per 1 tablespoon of mayo

*Try on a tomato melt

Lemon Mayo

4. Lemon Mayo

This recipe was contributed by Chef Demetrius Means.

1 cup mayo, 1 1/2 teaspoons of fresh lemon juice, and 2 teaspoons of lemon zest

Combine all, add salt and pepper to taste.

*Try on a BLT with avocado 

Cran Mayo

5. Cranberry Mayo

This recipe was contributed by Chef Demetrius Means.

1/2 cup of mayo per 1/2 cup of whole berry cranberry sauce

*Try on a turkey or chicken sandwich

Chili Garlic Mayo

6. Chili Garlic Mayo

This recipe was contributed by Chef Demetrius Means.

1 cup of mayo, 1/2 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1 garlic clove minced or crushed, and salt and pepper to taste

*Try on a crab cake


Make mayo from scratch with this recipe contributed by Chef Demetrius Means

  • 1 egg yolk
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dried mustard
  • 2 pinches of sugar
  • 2 teaspoons of lemon juice
  • 1 tablespoon white vinegar or champagne vinegar
  • 1 cup oil, sunflower or corn


  1. In  a glass bowl, put egg yolks, dry mustard, and sugar. 
  2. Combine lemon juice and vinegar, pour half into a bowl and mix.
  3. Add oil, a little bit at a time, in drops to start, until it comes together, and then add the rest of the vinegar.
  4. Drizzle the oil in a stream until mixed thoroughly.

Written by Ashley Horst

Photography contributed by A&A Photography


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