Ingredients:

  • 1 cup (230g) high-quality mayonnaise
  • 1/4 cup (60g) tomato ketchup
  • 1/4 cup (60g) sweet pickle relish, drained
  • 2 tablespoons yellow onion, finely grated
  • 1 large hard-boiled egg, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions:

  1. Place the sweet pickle relish in a fine-mesh sieve and press gently to drain excess juice to prevent a watery dressing.
  2. Using a microplane or the fine side of a box grater, grate the yellow onion directly into a small mixing bowl, ensuring all pulp and sulfurous juices are captured.
  3. Finely mince the hard-boiled egg until it resembles small crumbs; this provides the traditional 'cobbled' texture found in hotel-style dressings.
  4. In the mixing bowl with the onion, whisk together the mayonnaise and ketchup until a uniform salmon-hued emulsion forms.
  5. Gently fold in the minced egg, drained relish, lemon juice, white wine vinegar, Worcestershire sauce, smoked paprika, salt, and pepper.
  6. Cover and refrigerate for at least 2 hours before serving to allow the dried spices to hydrate and the flavors to fully bloom.