A delightful and tangy spread perfect for sandwiches or crackers.
Chop the hard-boiled eggs into small pieces.
Use a sharp knife to achieve evenly sized pieces for a consistent texture.
Dice the dill pickles, onion, bell pepper, and celery.
Ensure the vegetables are diced finely for a smoother spread.
Combine the chopped eggs and diced vegetables in a mixing bowl.
Mix gently to avoid mashing the ingredients.
Add the chili sauce, garlic powder, and dill to the mixture.
Taste and adjust the seasoning as needed.
Stir in the mayonnaise until the mixture reaches a spreadable consistency.
Add the mayonnaise gradually to control the texture.
Transfer the spread to a serving dish or storage container.
Refrigerate for at least 30 minutes before serving to enhance the flavors.
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