Description
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.
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 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.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4