1 cup mayonnaise or salad dressing
1/4 cup chili sauce
2 hard-cooked eggs, chopped
2 TBS chopped green pepper
2 TBS chopped celery
1-1/2 TBS finely chopped onion
1 tsp paprika
1/2 tsp salt
Combine mayonnaise or salad dressing, chili sauce, hard-cooked eggs, green pepper, celery, onion, paprika, and salt; stir together till well mixed. Store in a tightly covered jar in the refrigerator. Serve with tossed salad. Makes about 2 cups (Knox, 1978, p. 178).
Volley's Note(s): I use pickle relish instead of green pepper (I can't eat bell peppers) and it is very good. I also make sure that everything, not just the onion, is finely chopped.
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