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
- eggs: 8 piece
- mayonnaise: 0.5 cup
- ground black pepper: 1 tsp
- paprika: 0.25 tsp
- pimento-stuffed green olives: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
