The Southern mayo. Made since 1917 in Greenville, SC with no added sugar. Its tang is distinctly different from Hellmann's. Black Southern cooking is built around Duke's for deviled eggs, potato salad, and coleslaw.
Asking for Hellmann's in a Black Southern kitchen is a category error. Duke's is the brand. Its origin in Greenville, SC — deeply Black city, deeply Black county — is not incidental to its cultural adoption. This is a Southern brand with a Black Southern fan base across the Southeast.
Duke's is made without added sugar, giving it a cleaner nutritional label than Hellmann's or Best Foods. The fat is soybean oil — high in omega-6 linoleic acid, which in excess promotes inflammation. The rehabilitation direction is volume management (a tablespoon, not a half cup) and occasional substitution with avocado-oil mayo or Greek yogurt in applications where the richness can be replicated.
Used as a binder in potato salad, macaroni salad, deviled eggs, coleslaw, and as a spread on white bread with tomato. The no-sugar formula makes it tangier than competitors — that tang is why it produces a different result in Southern recipes.
Free, no account needed to ask.