Submitted by Julie Twitchell
This recipe came from my Mom. I cut the recipe in third for the RS meeting in May.
6 cups mayonnaise
12 TB ketchup
6 TB chopped pickles
12 chopped hard boiled eggs
6 tsp. onion grated
2 cans chopped olives
salt and pepper to taste
2 tsp. paprika
Lemon juice if desired (1-2 tsp)
Mix all together and chill. Makes 2-3 quarts.
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