There are so many holiday recipes that call for mayonnaise…why not use the absolute best ever?

That’s what I think Dukes’s Mayonnaise is, just delicious.



Duke’s is southern style mayonnaise.

“Almost a century after Eugenia Duke created her unique mayonnaise recipe, Duke’s is still made in Greenville, South Carolina. Mrs. Duke’s kitchen has been replaced by a modern production facility that turns out 240 jars of mayonnaise a minute, but the uniquely Southern recipe for Duke’s Mayonnaise has remained the same.”

Duke’s is available at several local groceries, I got mine at Central Market.

Duke’s is wonderful in all kinds of holiday recipes, but for some reason it got me started thinking about deviled eggs.  I like my deviled eggs simple, just salt & pepper and the best mayo I’ve ever tasted.

Here’s the Duke’s Mayonnaise recipe for Duke’s Deviled Eggs.

There’s probably a  youngster or two in your crowd who will like them, and maybe a few adults!

Duke’s Deviled Eggs


  • 12 hard-cooked eggs, peeled
  • 1/3 cup Duke’s Mayonnaise
  • 2 tsp Sauer’s Yellow Mustard
  • Salt and Sauer’s Black Pepper to taste



1. Cut eggs in half lengthwise; remove yolks.
2. In medium bowl, mash yolks with fork. Add mayonnaise, mustard, salt and pepper.
3. Refill whites with yolk mixture; garnish as desired. Serve immediately or cover and refrigerate up to 2 days.





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