I got this recipe from my grandma a long time ago. Every time I make it I think of her, and her yummy green salad with baby shrimp and crab that she serves this dressing with every Thanksgiving! Yumm!
It was a little tricky for me to make this dressing corn free. I try to stay away from corn syrup; and most store bought relish, chili sauce, and ketchup have high fructose corn syrup in them. I found a brand of relish that was corn free, but could not find a chili sauce without it. So, if you like to stay away from corn syrup too, an organic ketchup made with sugar works in place of the chili sauce.
You will need 1/2 a cup of mayo (here’s my homemade mayo recipe), 3 tablespoons chili sauce or ketchup, 1/2 a cup of sweet relish, and one hard boiled egg chopped into small pieces. (Here is a great trick for easy peel fresh eggs.)
Put all the ingredients in small bowl or a pint sized mason jar.
Stir it all together….
and put it on your favorite green salad…
This makes about one and a half cups of dressing.
- ½ cup mayonnaise
- 3 tablespoons chili sauce or ketchup
- ½ cup sweet relish
- 1 hard-boiled egg, diced
- Stir together all the ingredients and use on your favorite green salad or for a veggie dip.
This post was shared at: The Weekend Potluck –
