Duke’s Mayonnaise Single Serve, 9 Gram, 200 Per Case

Sandwich spread: Apply to breads, wraps, and rolls for a tangy, creamy layer.
Condiment portion: Serve alongside fries, burgers, chicken, or sandwiches for dipping.
Recipe base: Use as a starter for coleslaw, potato salad, deviled eggs, or dressings.
On-the-go meals: Pack in lunchboxes and brown bags for fresh, portioned mayo without a jar.

Who Would Benefit

• Food service operators and restaurant kitchens needing pre-portioned condiment packets
• Caterers and event planners serving boxed lunches or buffet condiment stations
• Office and school lunch packers who want single-serve convenience
• Concession stands and food trucks managing high-volume condiment distribution
• Anyone who prefers fresh, portioned mayo over sharing a jar

Product Highlights

• 9 gram single-serve packets eliminate measuring and reduce waste
• 200 packets per case for high-volume food service or bulk stocking
• Duke’s signature tangy, creamy mayonnaise made with egg yolks and apple cider vinegar
• Individually sealed packets stay fresh until opened
• Portable and compact for lunchboxes, catering kits, and takeout bags

Yummy Recipes

Duke’s Classic Southern Coleslaw

Ingredients:

• 1 medium head green cabbage, shredded (about 6 cups)
• 1 large carrot, grated
• 3 Duke’s Mayonnaise single-serve packets (27 grams total)
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• Salt and black pepper to taste

Instructions:

1. Toss shredded cabbage and grated carrot in a large bowl.
2. Squeeze Duke’s Mayonnaise packets into a small bowl; whisk with vinegar, sugar, celery seed, salt, and pepper.
3. Pour dressing over cabbage mixture and stir until evenly coated.
4. Refrigerate at least 30 minutes before serving to let flavors meld.

Time: 15 minutes prep, 30 minutes chill.

Duke’s Creamy Potato Salad

Ingredients:

• 2 pounds russet potatoes, peeled and cubed
• 4 Duke’s Mayonnaise single-serve packets (36 grams total)
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 2 hard-boiled eggs, chopped
• 2 stalks celery, diced
• 1/4 cup sweet pickle relish
• Salt and pepper to taste
• Paprika for garnish

Instructions:

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

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

Duke’s Deviled Eggs

Ingredients:

• 6 large eggs
• 2 Duke’s Mayonnaise single-serve packets (18 grams total)
• 1 teaspoon Dijon mustard
• 1 teaspoon sweet pickle relish, drained
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Place eggs in a pot, cover with cold water, and bring to a boil; remove from heat, cover, and let stand 12 minutes.
2. Transfer eggs to ice water for 5 minutes; peel and halve lengthwise.
3. Pop yolks into a bowl; mash with Duke’s Mayonnaise, mustard, relish, salt, and pepper until smooth.
4. Pipe or spoon yolk mixture back into egg white halves; sprinkle with paprika.
5. Refrigerate 20 minutes before serving.

Time: 15 minutes prep, 12 minutes cook, 5 minutes ice bath, 20 minutes chill.