INGREDIENTS
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1/2 cup dill pickles, chopped very fine
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1/4 cup pickled red onions or plain red onion, chopped very fine
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1 tablespoon scallions (tops and bottoms), chopped very fine
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1/4 teaspoon sriracha hot sauce
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1 tablespoon agave nectar
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1 teaspoon drained capers, finely diced
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1/4 teaspoon Colman’s dry mustard
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3/4 cup mayonnaise (see our recipe here) or your favorite store-bought brand