Creamy Thousand Island Dressing with Chopped Egg

What you need

• 180 g (3/4 cup) mayonnaise
• 3 tbsp ketchup
• 2 tbsp sweet pickle relish
• 1 large egg, hard-boiled, peeled and finely chopped
• 1 tbsp onion, very finely minced
• 2 tsp fresh parsley, finely chopped
• 1 tsp lemon juice
• 1/2 tsp paprika, smoked or sweet
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the egg in a small saucepan, cover with cold water and bring to a boil. Cover, take off the heat and leave for 10 min.

2. 2

   Cool the egg in cold water, then peel it and chop it finely.

3. 3

   In a bowl, stir together the mayonnaise, ketchup and relish until evenly pink.

4. 4

   Fold in the egg, onion, parsley, lemon juice and paprika.

5. 5

   Taste and add salt and pepper. For a tangier dressing add a little more lemon juice; for a sweeter one, more relish.

6. 6

   Cover and refrigerate for at least 1 hour so the flavors meld. Stir before serving.

7. 7

   Spoon over wedge salads, burgers or sandwiches. The dressing keeps in the fridge for up to 5 days.

Imported from deliciousmeetshealthy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.