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1 to 1-1/4 cups Mayonnaise [Archivist's Note: See Recipe in this Section]
In medium bowl, stir together all ingredients until well combined. Cover and chill if not using immediately.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2-1/2 tablespoons finely chopped sweet pickle (about 1 pickle)
1 tablespoon snipped fresh parsley
1-1/2 tablespoons chopped onion OR
1 teaspoon instant minced onion
1 teaspoon prepared mustard
From the California Egg Commission for cooked egg mayonnaise and some other sauces, etc. that used to use raw eggs but have been rewritten to make them safer.