• Gather the ingredients so you have everything close at hand on the counter or table.

Boil the Eggs

• Remove up to 8 large eggs from refrigerator and allow to set out at room temperature for 20-30 minutes.
• Fill a medium saucepan halfway with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt. Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 12 minutes.
• Place ice in a pan of cold water. Remove eggs with a wire strainer and place in the ice cold water. Allow to cool for 8-10 minutes. Begin peeling from the largest end of the egg. Repeat with remaining eggs. Dice 2 large eggs into small pieces.
Save the rest of the boiled eggs for lettuce salads, potato salad, Deviled eggs, Scotch Eggs, or simply for eating.

Make the Salad Dressing

• Meanwhile, in a medium bowl, combine 1 cup mayonnaise, 1/2 cup ketchup, and 1/4 cup sweet relish.
• Add to this 1 tablespoon granulated sugar, 1 tablespoon lemon juice, 2 teaspoons dried minced onion, 1 teaspoon Worcestershire sauce, 1 teaspoon hot pepper sauce, 1/2 teaspoon kosher salt o, and 1/2 teaspoon freshly ground black pepper. Mix to thoroughly combine.
• Last, fold in the diced egg. Refrigerate for 2-3 hours before serving to allow the flavors to meld.
• Serve over your favorite lettuce salad. Serves 8-10.