Duke’s Mayo cookbook features Greenville chef recipes

Duke’s Mayo has released a limited-edition cookbook featuring 24 Upstate chefs who use their condiment as the binder and base to their original recipes.
The cookbook, “Eugenia Duke’s Unofficial Mayo Guide,” will be exclusively sold on the VisitGreenvilleSC website.
Duke’s Mayo was founded in Greenville, South Carolina, by Eugenia Duke in the early 1920s.

A limited-time, special to the Upstate, cookbook is now available for purchase as the South’s favorite condiment, Duke’s Mayo, announced its newest and most exclusive product: “Eugenia Duke’s Unofficial Mayo Guide Cookbook.”

Only sold on the VisitGreenvilleSC website, the recipe guide opened for preorders at noon on Sept. 18.

The 60-page wirebound book showcases 24 Upstate-based chef-crafted recipes, highlighting the versatility and creative ways to cook with the Greenville-native brand, ranging from appetizers and main entrées to snacks and even dessert options.

“The partnership with VisitGreenvilleSC and Duke’s Mayonnaise is seen in this cookbook, and not only highlights how Duke’s is used in the community but the restaurants that use them,” said Daniel Moore, plant manager at Duke’s Mayo in Mauldin.

“It’s something we’re very proud about, as a part of Greenville for over 100 years, and we want to continue to support the community in any way that we can,” he added.

The cookbook is available for sale online for $23.99 and will be available for purchase for a limited time only. Those who purchase during the pre-sale can expect cookbooks to ship out in October.

Here is more on the exclusive cookbook special to Upstate South Carolina:

What types of recipes will be in ‘Eugenia Duke’s Unofficial Mayo Guide Cookbook’?

Beginning in 2023, the partnership between VisitGreenvilleSC and Duke’s Mayo began as local chefs and restaurants submitted recipes that encourage a self-guided, culinary trek through Greenville’s budding food scene.

The Eugenia Duke’s Unofficial Mayo Guide Cookbook is highlighted in three segments: starters & sides, mains, and desserts, with each entry containing a local chef and a brief description about their current restaurant.

Greenville Chefs and restaurants included in the book are Dayna Lee Marquez of Comal 864, Chef Chris Martorell of Fireforge Crafted Beer, Chef Jon Buck of Soby’s New South Cuisine, Chef James King from Stella’s Southern Brasserie, and many more.

“We have a pimento cheese that we’re pretty famous for, so we put that and our collards together, and Duke’s Mayo comes in and combines it with that richness, you get a real flavor bomb in one little dip,” said Chef King, of the warm collard dip with pepper jam recipe, which made it into the cookbook.

“That’s our answer to the spinach artichoke dip,” he added.

The remainder of the cookbook details unique recipes integrating Duke’s Mayo with chocolate cake, pierogi’s fried chicken, crab cakes, and much more.

Duke’s Mayo recipes and Greenville restaurants

Bacon and Clam Dip, Biscuit Head
Potato Salad, Rocky’s Hot Chicken Shack
Homestyle Coleslaw, Bobby’s BBQ
Smoked Gouda and Cheddar Pimento Cheese, Passerelle Bistro
Collard Dip with Peach Jam, Stella’s Southern Bistro
Mexican Street Corn Salad, Comal 864
Smoked Carolina Fish Dip, Jones Oyster Co.
Buffalo Chicken Dip, Wine House
Crab Cakes with Remoulade, Soby’s New South Cuisine
Blue Ridge Mountain Deviled Egg Salad, Tupelo Honey Southern Kitchen & Bar
Tomato Pie Sandwich, Social Latitude
Charcoal Grilled Rainbow Trout Sandwich with Spicy Calabrian Chili Sauce, Oak & Honey
Duke’s Mayo Fried Chicken, Roost
Beef Carpaccio, Fork and Plough
Summer Quesadilla, Comal 864
Pimento Pierogi, Feed & Seed Co.
Heirloom Tomato Sliders with Street Corn Mayo, Fireforge Crafted Beer
Grilled Chicken Italian Salad, Indaco
Gooey Butter Bars, UP on the Roof
Duke’s Chocolate Cake, Soby’s New South Cuisine
Blueberry Swamp Cobbler Pie, Topsoil Restaurant
Banana Muffins, CAMP Modern American Eatery
Biscuit Cobbler, Camilla Kitchen

What are the origins of Duke’s Mayo in the Upstate?

Duke’s Mayo originated in Greenville, South Carolina, and is currently manufactured in Mauldin.

In 1920, Eugenia Duke — a local entrepreneur — began selling her sandwiches at drug stores and local grocery stores. That same year, she began selling her popular sandwiches at Duke’s Tea Room in the former Ottaray Hotel in downtown Greenville.

Duke’s journey originally began three years prior, in 1917, when the local entrepreneur sold homemade mayonnaise for sandwiches to soldiers at Fort Sevier in Tennessee. Each sandwich was priced at a dime, and she earned 2 cents of profit per sandwich. She then decided to purchase a delivery truck and later start a business selling her mayonnaise.

Since then, Duke’s Mayo has become one of the most popular condiment brands in the United States, amongst top competitors in Kraft and Hellmann’s, serving as a binder and base to classic favorites such as coleslaw, tomato sandwiches, deviled eggs, pimento cheese, potato salad, and more.

What ingredients are in Duke’s Mayo?

Duke’s Mayo ingredients include soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, and calcium disodium EDTA to protect flavor.

Who owns Duke’s Mayo?

In March 2025, Advent International announced the completed acquisition of Sauer Brands, Inc., the owner of Greenville’s mayonnaise brand, which was previously owned by Falfurrias Capital Partners, which was announced in a Feb. 19 press release. The terms of the transaction were not disclosed at the time.

For more information, visit: VisitGreenvilleSC’s landing page for Eugenia Duke’s Unofficial Mayo Guide Cookbook.

– A.J. Jackson covers business, the food & dining scene, and downtown culture for The Greenville News. Contact him by email at ajackson@gannett.com, and follow him on X (formerly Twitter) @ajhappened. This coverage is only possible with support from our readers. Sign up today for a digital subscription.

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