egg mayonnaise
31mayonnaise — [meɪə neɪz] noun a thick creamy dressing consisting of egg yolks beaten with oil and vinegar. Origin Fr., prob. from the feminine of mahonnais of or from Port Mahon , the capital of Minorca …
32mayonnaise — UK [ˌmeɪəˈneɪz] / US [ˈmeɪəˌneɪz] / US [ˌmeɪəˈneɪz] noun [uncountable] a thick white sauce made from egg yolks and oil, eaten especially with salads and cold food …
33mayonnaise — may•on•naise [[t]ˌmeɪ əˈneɪz, ˈmeɪ əˌneɪz[/t]] n. coo a thick dressing of egg yolks, vinegar or lemon juice, oil, and seasonings • Etymology: 1835–45; < F …
34mayonnaise — /meɪəˈneɪz / (say mayuh nayz) noun a thick dressing of egg yolks, vinegar or lemon juice, seasonings, and oil, used for salads or vegetables. {French: earlier magnonaise, mahonnaise, from Mahon, a port of the Balearic Islands} …
35Deviled egg — A plate of deviled eggs Origin Alternative name(s) Eggs Mimosa Russian Eggs Dressed Eggs Picnic Eggs …
36Ovson Egg — was an American food processing company founded in 1919 to provide frozen, canned and dried eggs to manufacturers of products such as cookies, cakes, custards, egg noodles, beverages, ice cream, macaroni, mayonnaise, salad dressing and puddings.… …
37deviled egg — a hard boiled egg, sliced into halves and with the yolk removed and replaced with a paste, usually made from the yolk and mayonnaise, seasoned with salt and/or spices such as paprika. [PJC] …
38Scotch egg — A Scotch egg consists of a cold hard boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep fried. The dish was invented by the London food shop Fortnum Mason, in 1851. [… …
39deviled egg — noun halved hard cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white • Syn: ↑stuffed egg • Hypernyms: ↑dish …
40stuffed egg — noun halved hard cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white • Syn: ↑deviled egg • Hypernyms: ↑dish …
