This egg salad with olives is made with hard-boiled eggs, mayonnaise and chopped pimento-stuffed green olives for a tangy twist.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
349 Calories
Recipe Instructions
Step 1
Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
Step 2
Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.
Ingredients
8 eggs
1 teaspoon ground black pepper
2 tablespoons chopped pimento-stuffed green olives
