Egg Salad III


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

  • Step 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.


  • Step 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.

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