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Whole egg mayonnaise is recommended as it has a smoother, more rounded flavour than regular mayo (which is sweeter and sharper), though its not a deal killer
Ch2, 1dc in same st (at base of ch2), 1dc in next 9 sts, V-st in next ch1 sp, 1dc in next 16 sts, V-st in next ch1 sp, 1dc in next 22 sts, V-st in next ch1 sp, 1dc in next 16 sts, V-st in next ch1 sp, 1dc in next 10 sts, TURN [82 dc, 4x ch1 sps]
Step Two (let it rest) Leave it alone for about 10 to 15 minutes so the flavors can hang out and settle in
This is the flavorful base of the stuffing
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