450 ml (15 fl oz) 2 cups Mayonnaise
1 1/4 tsp Tabasco sauce
2 Tbs Chopped pimiento or sweet pickle
10 Stuffed olives, finely chopped
2 Hard-boiled eggs, finely chopped
1 Spring onion (scallion), finely chopped
3 Tbs Olive oil
1 Tbs Wine vinegar
Salt and pepper to taste
1 1/4 tsp Tabasco sauce
2 Tbs Chopped pimiento or sweet pickle
10 Stuffed olives, finely chopped
2 Hard-boiled eggs, finely chopped
1 Spring onion (scallion), finely chopped
3 Tbs Olive oil
1 Tbs Wine vinegar
Salt and pepper to taste
method
1. Combine the mayonnaise, Tabasco, pimiento or pickle, olives, eggs and spring onion (scallion), and beat until they are thoroughly blended.
2. Mix the remaining ingredients together, beating well to blend. Beat into the mayonnaise mixture.
3. Store in the refrigerator until ready to use.
2. Mix the remaining ingredients together, beating well to blend. Beat into the mayonnaise mixture.
3. Store in the refrigerator until ready to use.
serving amount
about 600 ml (1 pint) 2 1/2 cups
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