Just before turkey day I learned something interesting: mayonnaise, even by classical definition, does not necessarily contain eggs. Although ova are the most common emulsifier used to create mayonnaise, other substitutions may suffice.
Case in point, "Just Mayo" from natural food purveyors Hampton Creek, which is made with canola oil, lemon juice, apple cider vinegar, and a smattering of other generally non-scary ingredients. Its consistency is as smooth as Hellmann's; and its flavors (there are multiple) more potent.
So what? Well, in the Age of Lipitor, it doesn't hurt to reduce external sources of cholesterol.
Bridey recommends: Use the garlic variety in chicken or egg salad to intensify the flavor and add another botanical dimension. The Sriracha is (not too) hot but provides sufficient heat to enliven an otherwise effete burger or that genius concoction that is the Lomito Completo, which contains an egg so ya already got your LDL/HDL covered. The "plain" Just Mayo was my go-to for a leftover turkey salad sandwich.
I'm no way near done experimenting with this product (holiday dips! cupcakes! tomato pie!). Stay tuned...
Disclosure: Samples were provided gratis; acceptance is not tacit to endorsement. All the opinions expressed are my own.