This is a great egg salad with chopped pimento-stuffed olives. I got this recipe from a woman I once babysat for! Serve it on toasted bread with lettuce and a bit of chopped celery.
Egg Salad with Olives
This is a great egg salad with chopped pimento-stuffed olives. I got this recipe from a woman I once babysat for! Serve it on toasted bread with lettuce and a bit of chopped celery.
Ingredients
- 8 eggs
- ½ cup mayonnaise
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- 2 tablespoons chopped pimento-stuffed green olives
Instructions
- 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.
- 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.
