Hard boil eggs by placing in a stock pot with cold water and 1 Tbsp. White vinegar. Bring to boil. Remove from heat and let stand in hot water for 13 minutes.
Run under cold water to stop the cooking process, peel when cool.
In a small bowl, combine mayonnaise, ketchup, vegetable powders, milk and Organic Pumpkin Seed Oil.
Fold in the chopped eggs.
Salt and pepper to taste.
Let it refrigerate for at least an hour.
Add extra milk if you would like the consistency thinner.
Serve as a salad dressing for a regular tossed salad, a cobb salad or a
spinach salad with bacon.
