Follow these steps for perfect results
egg
cooked, chopped
mayonnaise
chili sauce
(Heinz)
celery
diced
scallion
diced
manzanilla olives
chopped
sweet pickle relish
cilantro
chopped
chipotle chile in adobo
season salt
pepper
Tabasco sauce
prepared horseradish
Cover egg with water in a saucepan.
Simmer (do not boil) the egg for 5 minutes.
Remove the saucepan from heat.
Cover the saucepan and let the egg sit in the hot water for 15 minutes.
Remove the egg from the water.
Peel the egg.
Chop the cooked egg into small pieces.
Allow the chopped egg to cool completely.
In a mixing bowl, combine the mayonnaise, chili sauce, diced celery, diced scallion, chopped manzanilla olives, sweet pickle relish, chopped cilantro, chipotle chile in adobo, season salt, pepper, Tabasco sauce (to taste), and prepared horseradish.
Add the cooled, chopped egg to the mixture.
Mix all ingredients thoroughly until well combined.
Refrigerate the dressing for at least 2 hours before serving to allow flavors to meld.
Expert advice for the best results
Adjust the amount of Tabasco sauce and chipotle chile to your preferred level of spiciness.
For a smoother dressing, blend the ingredients in a food processor.
If the dressing is too thick, add a tablespoon of water or milk to thin it out.
Make sure to cool the egg fully to prevent the mayonnaise from curdling.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl alongside the dish, or drizzle over the main component.
Serve with grilled vegetables.
Use as a dressing for salads.
Serve as a dip for french fries.
Complement the tanginess of the dressing.
Pairs well with the Southwestern flavors.
Enhances the Southwestern theme.
Discover the story behind this recipe
A regional variation of a classic American dressing, adapted to local flavors.
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