Servings: 1 Gallon
2 cup (6 eggs) eggs, hard cooked finely chopped
2 tablespoon (1 oz) onions, dry, minced
1 cup (7 oz or 1/4-No. 2-1/2 can) pimientos, canned, finely chopped
1 cup (8 oz) relish, pickle, sweet
2-1/2 cups (1 lb 6 oz catsup, tomato
2-1/2 quart (5 lb) Salad Dressing
1 tablespoon salt
Combine ingredients; blend thoroughly. Cover and refrigerate. Stir well before using.
NOTE:
1-7 oz can canned pimientos may be used.
2-1/2 cups (2-12 oz bottles) chili sauce may be used for catsup.
3 tablespoon chopped fresh parsley and 2 oz (6 tbsp) finely chopped fresh, sweet peppers may be used for pickle relish.