Years ago in Los Angeles I worked for a woman just starting out with her unique cookies. I was shocked to find that every one of her recipes contained mayo. I just googled Snookies Cookies and found that she still has an active store in Glendale, Ca.

During the 70s in San Francisco, CA, Mama's had the best quiche in town. Her secret was using mayo instead of cream. The quiche had wonderful flavor and didn't "weep" into the crust. To this day when I make a crustless quiche (frittata), I use eggs, mayo, filling and seasoning. Period. No cream.