That’s not way plainer, just entirely different ingredients. Sounds terrific, btw!
I don’t find paste appealing in any context TBH, so my tuna salad has recognizable ingredients, too.
Love spooning it into/out of half an avocado for a quick lunch.
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Only a foodie would call that plain. Or plainer. You know that right? 
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Ok… maybe just a little less salad-dy than tuna salad. (c;
Like 'em open face with the gruyere/herbs on top.
Do you melt under the broiler? 
In the flash oven, usually on sliced sourdough… which allows it to get a bit crispy on the bottom/sides, and hot and melty on the top.
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No but I did have this on my mind when scrounging for dinner ideas, but instead of tuna salad I made some pan-seared tuna steaks medium rare…
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Reviving an old thread to thank folks.
I recently ordered Blue Plate because I read that it’s a lot richer, and my chicken salad came the closest it ever has to the deli / supermarket version.
Glad not to have to buy a gallon of something!
(Btw I tried Dukes a few years ago and it did not give this result.)
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I finally got to try Duke’s, was sure I was going to love it … nah much prefer Best Foods
What is Blue Plate like?
We have that here…I would explore but for the cholesterol thing 
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Moderation? I haven’t used mayo in over a year… I’ll probably make some deviled eggs and then not use it again for a long time.
(Though I was just thinking that it might be useful in place of eggs in some things given the egg situation.)
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Rich, but not sure how else to describe other than mayo-like with. no weird taste (which TJs organic always has).
Where did you buy from? Seems expensive on Amazon and Walmart site is a big pain when I try to order from there (no Walmart near me, one is about 50 miles away)
It was inexpensive on Amazon when I ordered – $5 for a 18oz squeeze bottle (since out of stock) and there was a 12-pack of 8 oz bottles for $11 so I got that as well, figuring I can give away a bunch.
Just wait for the supplier to restock, I’m sure it will be back in a few days.
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I like that Blue Plate has a locate a store on their site
Had to look it up. It (Blue Plate) has 3% of RDA per serving.
The weird thing about Duke’s and Blue Plate is the relative proportions of yolk, water and vinegar, assuming both are following the “in descending order” rule.
Duke’s is oil, yolk, water, vinegar, salt, paprika and natural flavorings.
BP is oil, vinegar, yolk, water, sugar, salt, natural flavorings.
[ETA - maybe the proportions of yolk water acid (in either recipe) are very similar? I just thought about what I do if making at home, and the liquid (lemon juice + Dijon) and egg yolk masses are each about 20 grams. ]
I like both brands, but I’ve never tried them side-by-side.
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Duke’s is my game, mostly bc sugar doesn’t show up in the first few ingredients. Sugar’s in errrrrything these days 
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I managed to order from Walmart, even paid shipping. I haven’t tried it yet, will finish a jar of Best Foods first.
Sure seems to be in lots of unnecessary places. But considering that BP claims all 100 of the calories are from fat, and assuming this is correct, it’d be less than 250 mg of sugar; call it about 1/16th tsp.
But still, if one is trying to avoid it entirely, I understand taking the as-good alternative.
Oh, I’m happy eating sugar where it’s appropriate… like in desserts or other sweet things.
But pasta sauce? Soup? Bread?
Yeah, no.
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