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With the help of mayo fan West Wilson, we’ve changed the minds of some of the most notable skeptics out there. Who knew being wrong could taste so right?
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Spread the word
Mayo lovers, this is your moment. Tag a mayo hater on social and challenge them to Eat Their Words by trying Hellmann's flavored mayo.
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Tasting is believing
Try the mind-bending recipes that turned mayo doubters into believers.
20 MINS
The Spicy Crispy Chicken Sandwich that converted Lindsay Hubbard.
- 2 boneless, skinless chicken breasts (about 1 lb.)
- 1 cup low-fat buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 Tbsp. paprika
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, divided
- 1 tsp. salt
- Vegetable oil for frying
- 4 brioche rolls
- 12 dill pickle chips
- 1 cup shredded lettuce
- Place chicken breasts between layers of plastic wrap and evenly pound to 1/4-inch thickness. Cut each piece in half.
- Whisk together buttermilk and 4 Tbsp. of Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing in large bowl well blended. Fully submerge chicken pieces in mixture. Set aside.
- In separate shallow bowl, whisk together flour, cornstarch, spices and salt until blended. Drizzle 2 Tbsp. of buttermilk mixture into flour mixture and gently mix with a fork to create a few shaggy clumps.
- Pour vegetable oil in large high-sided heavy-duty skillet or pot until about ½-inch deep. Heat over medium-high heat until temperature reaches 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to form a thick crust.
- Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked.
- To build the sandwiches, evenly divide remaining Mayonnaise Dressing on top and bottom buns; then top with fried chicken, pickles and lettuce. Enjoy!
3 H 5 MINS
The Pulled Pork Sandwich with Chipotle Mayo with the perfect kick to convince haters.
- 2 lbs. (1 kg) bone-in pork shoulder
- 3 Tbsp. (45 mL) firmly packed dark brown sugar, divided
- 3 Tbsp. (45 mL) smoked paprika, divided
- 2 Tbsp. (30 mL) garlic powder
- 2 Tbsp. (30 mL) onion powder
- 1 tsp. (5 mL) cayenne pepper
- 1/4 cup (60 ml) water
- 2 Tbsp. (30 mL) rice wine vinegar
- 12 hamburger buns, halved and toasted if desired
- 3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise
- Arrange pork in large nonaluminum roasting pan or baking dish; set aside. Combine 2 Tbsp. (30 mL) brown sugar, 2 Tbsp. (30 mL) paprika, garlic powder, onion powder, cayenne pepper and water in small bowl; rub onto pork. Cover and marinate in refrigerator 3 hours or overnight.
- Preheat oven to 350°F (180°C). Cover pork with aluminum foil. Bake 3 hours or until pork is very tender. Let stand 30 minutes. Pull meat from bones and place in bowl; set aside.
- Bring remaining 1 Tbsp. (15 mL) brown sugar, 1 Tbsp. (15 mL) paprika and rice wine vinegar to a boil in small saucepan. Simmer, stirring occasionally, 10 minutes. Pour sauce over meat and toss well.
- Spread buns with Hellmann's® Real Mayonnaise and fill with pulled pork.
10 MINS
The Mediterranean Sandwich with Garlic Aioli and hints of remorse from mayo haters.
- Hellmann’s® or Best Foods® Garlic Mayo Aioli Dip and Spread
- 1 ciabatta roll, halved lengthwise
- Arugula or baby spinach leaves
- Sliced plum tomatoes
- Sliced fresh mozzarella cheese
- Basil leaves
- 1 eggplant sliced lengthwise
- Heat a grill to medium-high heat. Drizzle the slices of eggplant with olive oil and sprinkle with salt and pepper to taste. Grill for 2 to 3 minutes per side. The eggplant should be well-charred and tender.
- Squeeze Hellmann's® or Best Foods® Garlic Aioli generously onto ciabatta, then layer arugula, tomatoes, mozzarella, basil and grilled eggplant.
Check out Hellmann's Big Game Commercial
Your tastebuds just found their new truth
Think you hate mayo? There’s a Hellmann’s flavored mayo that can bring out the mayo lover in all of us (just ask Lindsay Hubbard).
