A delightful twist on the classic Thousand Island Dressing, perfect for salads or as a dip.
Chop the hard-boiled eggs into small pieces.
Use a sharp knife to achieve even pieces for a consistent texture.
Slice the green olives into thin rounds.
Ensure the olives are pitted for easier slicing.
In a mixing bowl, combine the chopped eggs, sliced olives, ketchup, garlic powder, and white pepper.
Mix gently to avoid mashing the eggs.
Fold in the mayonnaise gently until well combined.
Folding prevents the mixture from becoming too runny.
Transfer the dressing to an airtight container and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to meld together beautifully.
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