Peel and small-dice the ½ yellow onion; small-dice the ½ cup bread and butter pickles; finely chop the 2 hard-boiled eggs. Measure the remaining ingredients and have them ready.

Put 1½ cups mayonnaise into a large mixing bowl.

Add the diced onion, diced pickles, 2 tablespoons pimentos, the finely chopped hard-boiled eggs, ¼ cup chili sauce, 2 teaspoons Worcestershire sauce, 2 teaspoons white distilled vinegar, 2 dashes hot sauce, 1 tablespoon sugar, 1 teaspoon sea salt, and ¼ teaspoon cracked black pepper to the bowl.

Using a rubber spatula or a large spoon, fold and stir the ingredients together until the mixture is completely combined and smooth.

Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.