I tend to prefer it alongside mayo in salads. Similarly in deviled eggs, though with a different ratio. And I’m definitely in the sandwich camp with you. To the point that id rather do without than use mayo, with only rare exceptions.
I view it in the same vein as Velveeta, it’s okay, but there’s better. I can make mac and cheese with Velveeta. I can also make it with cheddar and gruyere. They’re both serviceable, but the fancier one dances a bit more on the palate ya know?
Preemptively making fun of food snobs: you are silly and need your bottom spanked like the naughty little thing you are.
For real, miracle whip isn’t right for everything, but it can be wonderful when used appropriately
My grand mother loved miracle whip on salads. I never liked it as a dressing, but I feel it gives more taste to a sandwich than plain mayo.
I tend to prefer it alongside mayo in salads. Similarly in deviled eggs, though with a different ratio. And I’m definitely in the sandwich camp with you. To the point that id rather do without than use mayo, with only rare exceptions.
I view it in the same vein as Velveeta, it’s okay, but there’s better. I can make mac and cheese with Velveeta. I can also make it with cheddar and gruyere. They’re both serviceable, but the fancier one dances a bit more on the palate ya know?
I’m not a food snob, but the punishment for being one is enticing.