1 cup/250ml/8fl oz mayonnaise
4 tbsp/60ml Tabasco or chilli sauce
2 tbsp/30ml finely chopped pimento-stuffed green olives
1 hard-boiled egg, finely chopped
1 tbsp/15ml double cream
½ tsp/2.5ml fresh lemon juice
11/2 tsp/7.5ml finely chopped spring onion
2 tbsp/30ml finely chopped sweet green pepper
2 tbsp/30ml finely chopped fresh parsley
¼ tsp/1.5ml paprika large
pinch freshly ground black pepper
1-Put the mayonnaise and chilli sauce in a medium-sized bowl. Stir with a wooden spoon until
well blended.
2-Add the olives, egg, cream and lemon juice. Continue stirring.
3-Add the remaining ingredients. Stir until well blended. Refrigerate for at least I hour before
serving. It goes well on tossed green salad.
4 tbsp/60ml Tabasco or chilli sauce
2 tbsp/30ml finely chopped pimento-stuffed green olives
1 hard-boiled egg, finely chopped
1 tbsp/15ml double cream
½ tsp/2.5ml fresh lemon juice
11/2 tsp/7.5ml finely chopped spring onion
2 tbsp/30ml finely chopped sweet green pepper
2 tbsp/30ml finely chopped fresh parsley
¼ tsp/1.5ml paprika large
pinch freshly ground black pepper
1-Put the mayonnaise and chilli sauce in a medium-sized bowl. Stir with a wooden spoon until
well blended.
2-Add the olives, egg, cream and lemon juice. Continue stirring.
3-Add the remaining ingredients. Stir until well blended. Refrigerate for at least I hour before
serving. It goes well on tossed green salad.
