1/2 cup chopped stuffed olives
1/2 cup finely chopped celery
2 medium onions, finely chopped
1 tablespoon sweet pickle relish
1 pint mayonnaise
2 tablespoons chili sauce
1/2 teaspoon horseradish
2 hardboiled eggs, grated
1 tablespoon Worcestershire sauce
Red pepper, to taste
Tabasco sauce, to taste

Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco sauce to taste and blend well. Chill and serve with boiled shrimp.

Yields about 5 cups.