I love Miracle Whip. I can't remember when I didn't like it and I use it on just about anything. Even way back when I was a kid I had to have my Miracle Whip. Mayo is good, but I prefer Miracle Whip. My wife says that I consume way too much of it and that my blood is being replaced with it. Well, if that is the case, I am still not going to quit eating it, I will just stay where it is warm, maybe that will keep my blood thin enough so that my old heart can manage to force it through my Miracle Whip coated arteries. Hey, that can't be too bad. Doesn't it have preservatives in it? If so, I am good for another 70 years, right?
How about a little history. Way back in the eighteenth century, a French fellow discovered a Spanish condiment made of raw egg yolk and olive oil in the port town of Mahon on the island of Minocra (where ever that is). He returned home with the recipe and called it "Sauce of Mahon". The French chiefs renamed it "mayhonnaise" which since has morphed into mayonnaise.
To make a long story short, Hellmann's took over the market here and thus Kraft had to come up with something to compete with them. They introduced their mayonnaise in 1930. Then came the Depression and mayonnaise was a luxury item so Kraft introduced Miracle Whip, and it has been the best-selling salad dressing in the U.S. since 1933. So, I ain't the only one with Miracle Whip in my veins. . . Now, slather some on what ever you like and sit back and have a great day, you hear?