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Egg Salad with Olives

Payne Caitlyn
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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Servings 4
Calories 349 kcal

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.