Spring Recipes

• 6 hard-cooked eggs, peeled and halved
• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 tsp. Maille® Dijon Originale Traditional Dijon Mustard
• 1/2 tsp. white vinegar
• 1/4 tsp. salt

• SEPARATE egg yolks from egg whites.
• MASH egg yolks in small bowl. Stir in remaining ingredients except egg white halves.
• SPOON or pipe yolk filling into egg whites. Chill, if desired. Garnish, if desired, with parsley and sprinkle with paprika.

• 6 hard-cooked eggs, peeled and halved
• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 tsp. Hellmann's® or Best Food's® Spicy Dipping Sauce
• 1/2 tsp. Maille® Dijon Originale Traditional Dijon Mustard
• 1/4 tsp. salt

• Separate egg yolks from egg whites.
• Mash egg yolks in small bowl. Stir in remaining ingredients except egg white halves.
• Spoon or pipe yolk filling into egg whites. Chill, if desired.

• 1 large head broccoli, separated into florets
• 4 slices bacon or pancetta, chopped
• 1 small onion, sliced
• 2 Tbsp. pine (pignoli) nuts, toasted
• 1 Tbsp. chopped fresh flat-leaf parsley leaves
• Pinch crushed hot pepper flakes
• 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
• 1 tsp. red wine vinegar
• 1/4 tsp. paprika

• Cover broccoli florets with water in medium saucepot and bring to a boil over high heat. Reduce heat to low and simmer until broccoli is crisp-tender, about 5 minutes. Drain and rinse with cold water until completely cool; set aside.
• Cook bacon in medium skillet until just starting to brown. Add onion and cook, stirring occasionally, until bacon is crisp and onion is tender, about 5 minutes.
• Combine cooked broccoli, onion mixture, pine nuts, parsley and hot pepper flakes in large bowl; set aside.
• Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar and paprika in small measuring cup or bowl. Pour over broccoli mixture and toss well.

• 4 large baking potatoes, unpeeled and baked
• 2 cups shredded cheddar cheese, divided (about 8 oz.)
• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/2 cup sour cream
• 4 ounces diced cooked ham (optional)

• PREHEAT oven to 400°.
• CUT potatoes in 1/2 lengthwise. Scoop pulp from potatoes, leaving 1/2-inch shells; set aside.
• MASH pulp with 1-1/2 cups cheese, Hellmann's® or Best Foods® Real Mayonnaise, sour cream and ham. Evenly fill potato shells with potato mixture.
• ARRANGE potatoes on baking sheet. Top with remaining 1/2 cup cheese. Bake 25 minutes or until cheese is melted and potatoes are heated through.

• 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. vinegar
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped (optional)

• COVER potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
• COMBINE Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes and remaining ingredients and toss gently. Serve chilled or at room temperature.

• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. lemon juice
• 2 Tbsp. heavy cream or or milk
• 1 Tbsp. olive oil
• 2 cloves garlic, sliced
• 12 canned or frozen asparagus spears, cooked crisp-tender
• 1 cup frozen green peas, thawed
• 8 ounces fettuccine or wide noodles, cooked and drained (reserve 3 Tbsp. pasta water)
• 1/2 cup grated Parmesan cheese, divided

• Combine Hellmann's® or Best Foods® Real Mayonnaise, lemon juice and heavy cream in measuring cup or small bowl; set aside.
• Heat olive oil in large nonstick skillet over medium heat and cook garlic 2 minutes (do not brown). Stir in asparagus and peas and cook 2 minutes. Add hot cooked fettuccine, 3 Tbsp. pasta water, Mayonnaise mixture and 1/4 cup Parmesan cheese. Toss and heat through. Sprinkle with remaining 1/4 cup Parmesan and garnish, if desired, with chopped parsley and/or mint.

• 2 Tbsp. light olive oil
• 1/2 medium onion, finely chopped
• 1/2 rib celery, thinly sliced
• 2 cloves garlic, crushed
• 1 cup assorted wild mushrooms, finely chopped
• 1 tub Knorr® Homestyle Stock - Vegetable
• 1 1/3 cups arborio rice
• 1/3 cup dry white wine
• 4 cups boiling water
• 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. margarine
• 2 Tbsp. shredded or grated Parmesan cheese

• Heat olive oil in 4-quart saucepot over medium and cook onion, celery and garlic, stirring occasionally, until onion is almost tender, about 5 minutes. Stir in mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in Knorr® Homestyle Stock - Vegetable and uncooked rice and cook, stirring frequently, until rice is opaque and Stock is melted, about 2 minutes. Stir in wine and cook, stirring occasionally, 2 minutes.
• Add boiling water, 1/2 cup at a time, and simmer, stirring frequently, until water is absorbed, about 20 minutes. Stir in Hellmann's® or Best Foods® Real Mayonnaise, margarine and cheese.

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

• PREHEAT oven to 425°.
• COMBINE Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
• BAKE until chicken is thoroughly cooked, about 20 minutes.

CAKE:

• 1 box (18.25 oz.) yellow pudding in the mix cake mix
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger (optional)
• 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 3 eggs
• 2 cups grated carrot
• 1 can (8 oz.) crushed pineapple in natural juice, drained
• 1 cup chopped walnuts or pecans (optional)

FROSTING:

• 1 package (3 oz.) cream cheese, softened
• 2 cups confectioners' sugar
• 2 Tbsp. margarine
• 2 tsp. lemon juice
• 1 tsp. vanilla extract

• Preheat oven to 350°. Grease 13 x 9-inch baking pan*; set aside.
• Combine cake mix, cinnamon, nutmeg and ginger in large bowl. Beat in Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple with electric mixer at low speed 30 seconds or until moistened. Increase speed to medium and beat 2 minutes. Stir in walnuts. Evenly spread into prepared pan.
• Bake 30 minutes or until toothpick inserted in center of cake comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
• For Frosting, beat cream cheese, confectioners' sugar, margarine, lemon juice and vanilla in medium bowl, with electric mixer until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake. Garnish, if desired, with additional chopped walnuts.

• 1 egg, slightly beaten
• 1 cup firmly packed brown sugar
• 3 ripe bananas, mashed
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 tsp. vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup halved walnuts, chopped

• PREHEAT oven to 350°. Grease 9 x 5-in. baking pan with no-stick cooking spray; set aside.
• WHISK egg, brown sugar, bananas, Hellmann's® or Best Foods® Real Mayonnaise and vanilla in large bowl until blended; set aside.
• COMBINE flours, baking powder and salt in medium bowl; stir in 3/4 cup walnuts. Fold into banana mixture just until combined. Turn into prepared pan; smooth top. Sprinkle with remaining 1/4 cup walnuts.
• BAKE 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes, then remove from pan and cool completely.

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 3 eggs
• 1 2/3 cups sugar
• 1 tsp. vanilla extract
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 1/3 cups water

• PREHEAT oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
• COMBINE flour, cocoa, baking soda and baking powder in medium bowl; set aside.
• BEAT eggs, sugar and vanilla in large bowl, with electric mixer at high speed, for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
• BAKE30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.