Egg Salad III

This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento-stuffed olives.

Rated 4.3 from 95 votes

Prep Time

15M

Total Time

25M

Servings

4 servings

8 eggs

1/2 cup mayonnaise

1 teaspoon ground black pepper

1/4 teaspoon paprika

2 tablespoons chopped pimento-stuffed green olives

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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.

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.

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