2 c. light mayonnaise
2 hard-boiled eggs, finely chopped
1/3 - 1/2 c. chili sauce (to taste)
2 heaping Tbsp. pickle relish
½ tsp. minced onion
1-1 ½ oz. (about half a small jar) finely chopped pimento
In a bowl, mix all the ingredients well and refrigerate overnight. The flavors blend and the taste is better after it sits several hours. If the dressing is too thick for your liking, add a little low-fat milk before serving.
This is a modified recipe from Christy Jordan’s Southern Plate.
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