Egg Salad

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September 18, 2017 Salads
salad egg salad egg

Egg Salad

Ingredients

    • 8 eggs
    • 1/2 cup mayonnaise
    • 1 teaspoon ground black pepper
    • 1/4 teaspoon paprika
    • 2 tablespoons chopped pimento-stuffed green olives

  • Directions

    2. 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.
    4. 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.
  • Serve on toast with lettuce and a chopped celery as garnish.

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