Egg Salad III recipe

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Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon ground black pepper
¼ teaspoon paprika
2 tablespoons chopped pimento-stuffed green olives

Nutrition Info

349.4 calories
carbohydrate: 2.2 g
cholesterol: 382.5 mg
fat: 32.6 g
fiber: 0.3 g
protein: 13 g
saturatedFat: 6.5 g
servingSize: -
sodium: 441.1 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

2 cups

Recipe Note

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.

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