Duke’s Mayonnaise Single Serve, 12 Gram, 200 Per Case

Sandwich spread: Add to sandwiches, burgers, and wraps for a creamy, tangy boost.
Salad binder: Stir into potato salad, chicken salad, or coleslaw for smooth, cohesive texture.
Dip base: Mix with herbs and spices to create quick dipping sauces for fries or veggies.
On-the-go condiment: Pack individual portions for lunches, picnics, or travel meals without carrying a full jar.
Foodservice portion: Use controlled single-serve packets to reduce waste and ensure consistent serving sizes.

Who Would Benefit

• Restaurants, delis, and catering operations needing portion-controlled condiment packets
• Food trucks and mobile vendors who want mess-free, grab and go mayo
• Office and school lunch programs that require individually wrapped condiments
• Home consumers who prefer single-serve convenience for lunches and outings
• Event planners stocking condiment stations for buffets and gatherings

Product Highlights

• Duke’s signature tangy, creamy mayonnaise made with real egg yolks and apple cider vinegar
• 12-gram single-serve packets eliminate measuring and reduce food waste
• 200 packets per case for high-volume foodservice or bulk stocking
• Individually sealed for freshness and portable convenience
• No added sugar recipe stays true to the original Duke’s formula

Yummy Recipes

Classic Southern Potato Salad

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 6 Duke’s Mayonnaise single-serve packets (72 grams)
• 1 tablespoon yellow mustard
• 2 tablespoons sweet pickle relish
• 3 hard-boiled eggs, chopped
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• Salt and black pepper to taste
• Paprika for garnish

Instructions:

1. Boil cubed potatoes in salted water until fork-tender, about 15 minutes; drain and let cool completely.
2. Squeeze the Duke’s Mayonnaise packets into a large bowl; whisk in mustard, pickle relish, salt, and pepper.
3. Fold in cooled potatoes, chopped eggs, celery, and red onion until evenly coated.
4. Refrigerate at least 1 hour before serving; sprinkle paprika on top.

Time: 20 min prep, 15 min cook, 1 hour chill.

Quick Pimento Cheese Spread

Ingredients:

• 8 oz sharp cheddar cheese, freshly shredded
• 4 Duke’s Mayonnaise single-serve packets (48 grams)
• 1/3 cup diced pimentos, drained
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• Salt to taste

Instructions:

1. Place shredded cheddar in a mixing bowl; add mayo from the Duke’s packets, pimentos, garlic powder, cayenne, and salt.
2. Stir vigorously until the mixture is creamy and well combined, breaking up the cheese slightly for a spreadable consistency.
3. Serve immediately on crackers, sandwiches, or celery sticks, or refrigerate for 30 minutes to firm up.

Time: 10 min prep; optional 30 min chill.

Tangy Coleslaw

Ingredients:

• 1 medium head green cabbage, shredded (about 6 cups)
• 1 large carrot, grated
• 8 Duke’s Mayonnaise single-serve packets (96 grams)
• 1 tablespoon apple cider vinegar
• 1 teaspoon celery seed
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Toss shredded cabbage and grated carrot together in a large bowl.
2. In a separate small bowl, whisk together Duke’s Mayonnaise, apple cider vinegar, celery seed, sugar, salt, and pepper.
3. Pour dressing over cabbage mixture and toss until evenly coated.
4. Refrigerate at least 30 minutes before serving so flavors meld and cabbage softens slightly.

Time: 15 min prep, 30 min chill.