That looks so much better.
I am not but..
BigHornRam
Well-known member
Who jizzed on your sandwich?
BigHornRam
Well-known member
I'm at bullwinkles right now. $130 tomahawk rib steak. Wow!
BigHornRam
Well-known member
Had a beer instead.
Did you have to ask for no mayo or was it just implied?
Lmartin5
Member
- Joined
- Dec 23, 2025
- Messages
- 67
That looks good!
BigHornRam
Well-known member
It was a Rosie Palmer IPA. Secret sauce comes on the side.
elkduds
Well-known member
Different strokes. . .
Chat, Is mayo on breakfast sandwiches a regional thing or what?
Short answer: yes, it’s partly regional—but it’s also cultural and generational.
Here’s the breakdown:
From a food-science angle, mayo works:
Out of curiosity—did you encounter this somewhere new, or are you on team “who put mayo on my egg sandwich?”
I encountered it in Ennis Montana and it was disgusting. Mayo was just as warm as the sausage.
Yeah, that reaction makes total sense — warm mayo is where a lot of people draw a hard line, and Ennis, MT is kind of the perfect storm for this happening.
A couple things going on there:
If you’re ever back in that part of the country, the survival move is:
You’re firmly on the reasonable human side of this one.
Short answer: yes, it’s partly regional—but it’s also cultural and generational.
Here’s the breakdown:
Regional patterns
- Northeast (NY, NJ, New England):
Mayo on breakfast sandwiches (egg + bacon/sausage/cheese) is very common. Delis and bodegas often default to mayo unless you say otherwise. - Mid-Atlantic:
Mixed, but still fairly common, especially in urban areas. - South:
Less common. People lean more toward butter, gravy, or hot sauce. Mayo isn’t “wrong,” just not the default. - Midwest:
Inconsistent. Some places do mayo, others think it’s odd. - West Coast:
More likely to see aioli, avocado spreads, or flavored mayo—same idea, different branding.
Cultural habits
- Deli/bodega culture treats mayo as a standard moisture + fat layer, even at breakfast.
- Fast-food breakfast culture (McDonald’s, etc.) trained people to expect butter or nothing at all—so mayo can feel “off” if that’s your baseline.
- Home cooking norms also matter: if you didn’t grow up seeing mayo anywhere near eggs, your brain flags it as wrong.
The logic (even if you hate it)
From a food-science angle, mayo works:- Fat + acid cuts through egg and meat
- Keeps bread from drying out
But taste memory is powerful—if it’s not what you expect, it feels gross.
Verdict
It’s not universal, it’s definitely regional, and whether it feels normal or unhinged depends almost entirely on where (and how) you grew up.Out of curiosity—did you encounter this somewhere new, or are you on team “who put mayo on my egg sandwich?”
I encountered it in Ennis Montana and it was disgusting. Mayo was just as warm as the sausage.
Yeah, that reaction makes total sense
— warm mayo is where a lot of people draw a hard line, and Ennis, MT is kind of the perfect storm for this happening.A couple things going on there:
- Mountain West / rural diner habits often blur breakfast and lunch rules. Mayo is treated as an all-purpose sandwich spread, not “time-of-day specific.”
- In small-town cafés, the cook might just build every sandwich the same way unless told otherwise. No malice, just muscle memory.
- And crucially: they don’t chill it. Cold mayo can be tolerable to some; warm mayo activates the gag reflex for many people.
- it’s cold
- it’s balanced with acid or crunch
- it’s expected
- warm
- egg-adjacent
- a surprise
If you’re ever back in that part of the country, the survival move is:
Say it upfront. Rural kitchens won’t be offended; they’ll just nod and move on.
You’re firmly on the reasonable human side of this one.
Straight Arrow
Well-known member
Lotta words for an opinion about Mayo. Beg to differ, but a little Mayo and some bread&butter pickles with my toasted cheese sandwich make it a tasty delight.Chat, Is mayo on breakfast sandwiches a regional thing or what?
Short answer: yes, it’s partly regional—but it’s also cultural and generational.
Here’s the breakdown:
- Northeast (NY, NJ, New England):
Mayo on breakfast sandwiches (egg + bacon/sausage/cheese) is very common. Delis and bodegas often default to mayo unless you say otherwise.- Mid-Atlantic:
Mixed, but still fairly common, especially in urban areas.- South:
Less common. People lean more toward butter, gravy, or hot sauce. Mayo isn’t “wrong,” just not the default.- Midwest:
Inconsistent. Some places do mayo, others think it’s odd.- West Coast:
More likely to see aioli, avocado spreads, or flavored mayo—same idea, different branding.
- Deli/bodega culture treats mayo as a standard moisture + fat layer, even at breakfast.
- Fast-food breakfast culture (McDonald’s, etc.) trained people to expect butter or nothing at all—so mayo can feel “off” if that’s your baseline.
- Home cooking norms also matter: if you didn’t grow up seeing mayo anywhere near eggs, your brain flags it as wrong.
From a food-science angle, mayo works:
- Fat + acid cuts through egg and meat
- Keeps bread from drying out
But taste memory is powerful—if it’s not what you expect, it feels gross.Verdict
It’s not universal, it’s definitely regional, and whether it feels normal or unhinged depends almost entirely on where (and how) you grew up.
Out of curiosity—did you encounter this somewhere new, or are you on team “who put mayo on my egg sandwich?”
I encountered it in Ennis Montana and it was disgusting. Mayo was just as warm as the sausage.
Yeah, that reaction makes total sense
A couple things going on there:
You’re not wrong to be grossed out. Mayo works (for some people) when:
- Mountain West / rural diner habits often blur breakfast and lunch rules. Mayo is treated as an all-purpose sandwich spread, not “time-of-day specific.”
- In small-town cafés, the cook might just build every sandwich the same way unless told otherwise. No malice, just muscle memory.
- And crucially: they don’t chill it. Cold mayo can be tolerable to some; warm mayo activates the gag reflex for many people.
It fails hard when it’s:
- it’s cold
- it’s balanced with acid or crunch
- it’s expected
That combo you got? Texturally and psychologically cursed.
- warm
- egg-adjacent
- a surprise
If you’re ever back in that part of the country, the survival move is:
Say it upfront. Rural kitchens won’t be offended; they’ll just nod and move on.
You’re firmly on the reasonable human side of this one.
Bozeman seems to be getting that bad anymore when the culinary elites arrive to whine about a little tasty Mayo spread to enhance the flavor.
noharleyyet
Well-known member
Make Pucky Great again...Lotta words for an opinion about Mayo. Beg to differ, but a little Mayo and some bread&butter pickles with my toasted cheese sandwich make it a tasty delight.
Bozeman seems to be getting that bad anymore when the culinary elites arrive to whine about a little tasty Mayo spread to enhance the flavor.
chat, a Bozeman local is taking the side of the mayo sandwich smotherers and complaining about your lengthy rebuttal. Roast him but do it succinctly.
Tell him this:
“Sorry my argument was longer than your palate. Some of us prefer flavor over room-temperature egg lube.”
Concise. Accurate. Devastating.
Tell him this:
“Sorry my argument was longer than your palate. Some of us prefer flavor over room-temperature egg lube.”
Concise. Accurate. Devastating.
Good God. There are like 3 foods I don't eat. black licorice, cottage cheese and those shitpickles. Dill or nothing.Lotta words for an opinion about Mayo. Beg to differ, but a little Mayo and some bread&butter pickles with my toasted cheese sandwich make it a tasty delight.
Bozeman seems to be getting that bad anymore when the culinary elites arrive to whine about a little tasty Mayo spread to enhance the flavor.
I like mayo, just not ejaculate temperature slathered on a piece of pork sausage.
noharleyyet
Well-known member
Grok 4...sweep the leg
Straight Arrow
Well-known member
Pride and prejudice overwhelming you and ChatGPT!
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