Viral TikTok Recipes

• 12 ounces leftover cooked salmon
• 2 cups cooked rice
• 1/4 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
• 1 Tbsp. low sodium soy sauce
• 1 avocado, sliced
• Sesame seeds (optional)
• 1 pkg. (0.17 oz.) seaweed snacks

• Smash cooked salmon in a large bowl with a fork until broken into small pieces. Top with cooked rice and drizzle with Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing and soy sauce. Mix until well blended.
• Divide evenly into 4 bowls and top with sliced avocado. Garnish, if desired, with drizzles of Spicy Mayonnaise Dressing and a sprinkle of sesame seeds. Serve with seaweed snacks.

Tip: Add some veggies to the bowl. Bell pepper strips, leftover cooked broccoli or some sauteed baby bok choy would be nice additions.

• 4 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
• 1 1/2 tsp. chili powder, divided
• 1/2 tsp. ground cumin
• 4 ears corn-on-the-cob, husked, pointed ends trimmed
• 1/4 cup vegan cheddar cheese alternative
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

• Combine 2 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, 1 tsp. chili powder and 1/2 tsp. cumin in cup. Set aside.
• Place corn on one flat end standing up on cutting board. Center a sharp knife on top of corn and using a rolling pin, hammer the knife through the core of the corn. Turn the 2 halves core sides down on cutting board. Center the knife in middle of corn and hammer with rolling pin to cut in half lengthwise. Recipe is also delicious on whole corn cobs, if desired.
• Brush corn with Vegan Dressing and Spread mixture. Grill 8 to 10 minutes, turning as needed until lightly charred and tender.
• Arrange corn on serving platter; sprinkle with "cheese" and cilantro, then drizzle with remaining 2 Tbsp. Vegan Dressing and Spread and sprinkle with remaining 1/2 tsp. chili powder. Serve with lime wedges.

Tip: For easy and safe cutting, make sure your knife is sharp and secure cutting board with a damp paper towel underneath to avoid slipping.

• 1 each red, orange and yellow bell pepper, diced (about 3 3/4 cups)
• 1 small red onion, diced (about 1/2 cup)
• 1 can (15 oz.) corn, drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) black eyed peas, rinsed and drained
• 2 medium jalapeno peppers, cored, seeded and diced
• 1 cup small cubes feta cheese
• 1 can (6 oz.) black olives, drained and coarsely chopped
• 1 bottle Hellmann's® or Best Foods® Cilantro Lime Sauce

• Combine all ingredients in large bowl until well blended. Serve with tortilla chips or salad greens – also terrific on its own!

Tip: Customize this to your liking – try different beans or add chopped avocado, chopped tomatoes, scallions, diced fresh mango and/or chunks of pepper Jack cheese.

• 1 Tbsp. prepared pesto
• 2 large eggs
• 2 slices Tuscan bread
• 2 tsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
• Hellmann’s® or Best Foods® Creamy Sriracha Sauce

• Heat pesto in a large nonstick skillet over medium heat. Break eggs into hot pesto and cook sunny-side up or over-easy until desired doneness. Remove to plate; keep warm.
• Wipe skillet clean. Spread each slice of bread with ½ tsp. Hellmann's® or Best Foods® Real Mayonnaise on each side. Place in skillet over medium-high heat and toast both sides until golden brown. Remove to serving plates. Top toasts with pesto-fried eggs and serve with a drizzle of Hellmann’s® or Best Foods® Creamy Sriracha Sauce.

Tip: Also delicious on crusty whole grain bread. A sprinkle of diced fresh tomatoes would be a nice garnish.

• 2 cups shredded iceberg lettuce
• 1/4 cup thinly sliced red onion
• 2 Tbsp. chopped pepperoncini
• 1 Tbsp. red wine vinegar
• 1 tsp. Italian seasoning
• 1/4 cup PLUS 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
• 1 loaf (12 in.) seeded Italian bread
• 8 slices provolone cheese, (about 4 oz.)
• 12 slices hard salami, (about 3 oz.)
• 8 thin slices deli ham, (about 4 oz.)
• 8 thin slices deli turkey breast, (about 4 oz.)
• 1 medium tomato, sliced

• Combine lettuce, red onion, pepperoncini, red wine vinegar and Italian seasoning In medium bowl. Stir in ¼ cup Hellmann's® or Best Foods® Real Mayonnaise until well blended; set aside.
• Slice bread in half lengthwise. Spread the remaining 2 Tbsp. Mayonnaise on the bottom of the bread. Then layer the provolone, salami, ham, turkey and tomato slices. Spoon the lettuce mixture evenly over the tomatoes and top with the top half of bread.
• Cut into 4 portions and serve!

Tip: Use your favorite cold cuts- roast beef, Swiss cheese, fresh mozzarella, smoked turkey breast- whatever you like!

• 1 lb. new potatoes
• 1/4 cup PLUS 2 Tbsp. Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, divided

• Preheat oven to 425°. Place potatoes in a 3-quart saucepan and cover with cold water. Add salt to taste and bring to a boil over high heat. Boil for about 7 minutes or until fork-tender. Drain thoroughly and place in a large bowl.
• Mix ¼ cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing with hot drained potatoes until evenly coated. Place potatoes on a lined sheet pan and smash each potato to ½-inch thickness with a flat-bottomed glass, using an small offset metal spatula to help release from glass, if needed. Spread smashed potatoes in a single layer and brush with remaining 2 Tbsp. Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing.
• Bake 30 minutes, flipping halfway through bake time. Sprinkle with salt to taste and serve with additional Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing for dipping.

Tip: For a nice touch, sprinkle smashed potatoes with chopped cilantro and/or sliced green onions before serving.