This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
349 Calories
Recipe Instructions
Step 1
Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Step 2
In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
Ingredients
8 eggs
¼ teaspoon paprika
1 teaspoon ground black pepper
½ cup mayonnaise
2 tablespoons chopped pimento-stuffed green olives
