Don't know about theirs but here's a good one that I use all the time. I always prepare enough for 3 meals each week as we have fish times a week on our diets.
1/4 diced sweet onion, preferably a Vidalia or Walla Walla,
1/4 cup Mt Olive diced sweet pickle or sweet relish
1/8 cup Mt Olive diced bread and butter pickles
3/4 cup Dukes mayonnaise
1/8 tsp salt, more or less to taste
1/8 tsp ground black pepper more or less to taste
1/2 tsp yellow prepared mustard
1/4 tsp dried or fresh dill weed
Mix well, chill and serve. Refrigerate in tightly covered container for up to 7 days.
The same mixture as above can be base for a delicious 1000 island dressing, just add:
6 tbsp catsup,
1 tsp of sugar or splenda
1 or 2 hard boiled eggs, roughly minced with a fork
Mix well, chill and serve. Refrigerate in tightly covered container for up to 7 days.
Quick way to prepare the eggs if you don't want to boil is to use a microwave poacher and add 1 egg to each compartment, break yolk, add 1/8 tsp water to each egg, cover and microwave 1 minute. This will give you a perfectly cooked egg that's perfect for egg salad, potato salad (need to microwave 6 for a normal sized potato salad or macaroni salad, etc. It's quick and no dark yolks.
I prepare my wife's breakfast egg beaters this same way but without the extra water. This yields a perfectly prepared "scrambled egg" with no scorched pan, no eggy smel, no need for spray or oil/greece/butter/margarine to add calories.
