Eli’s The Place For Steak House Dressing

YIELD: 6 SERVINGS

            3 large hard-boiled egg whites, room temperature, finely chopped

            2½ cups mayonnaise

            1 large green bell pepper

            1 large red bell pepper

            1 medium onion, chopped

            ½ cup red chili sauce, drained

            ½ cup finely chopped fresh Italian parsley

            ½ cup sweet pickle relish, drained

1.    In a medium mixing bowl, combine the egg whites and mayonnaise.

2.    In the bowl of a food processor fitted with the “S” blade, combine the green and red bell peppers. Pulse the mixture, pausing to scrape down the sides of the bowl, until the peppers are finely grated and semi-liquid. Spread the processed peppers on a bed of paper towels and blot them dry. Transfer the dried peppers to the egg white–mayonnaise mixture and stir to combine.

3.    Press the red chili sauce through a medium wire strainer; doing so will yield approximately 2 tablespoons of solid material still clinging to the strainer. Scrape the solid material into the bowl containing the egg white–mayonnaise mixture. Repeat the same process with the pickle relish. Stir until thoroughly combined.

4.    Place the mixing bowl in the refrigerator and chill for 2 to 3 hours before serving.