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Ever try Dukes Mayo?
Duke's Mayonnaise is a condiment created by Eugenia Duke in Greenville, South Carolina, in 1917. While it is the third-largest mayonnaise brand in the United States (behind Hellmann's and Kraft), its popularity was at first largely limited to the South. It is used in regional favorites such as tomato sandwiches, cole slaw, deviled eggs, pimento cheese, and potato salad. Duke's Mayonnaise contains more egg yolks than other mayonnaise products and no added sugar, giving it a tangy flavor.
By 2017, in the centennial year of its original recipe, Duke's mayonnaise became available throughout the United States and also in New Zealand, Australia and the Middle East. In 2017 Sauer announced that it was also starting sales to Latin America.
C.F. Sauer Company in Richmond, Virginia purchased the Duke's products in 1929, and Duke's mayonnaise became the company's flagship product.
In 2017, the South Carolina legislature recognized the centennial of Duke's.
Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor.