Egg Salad

Ingredients

  • 6 hardboiled eggs, grated fine or sieved
  • 1/3 cup minced pimiento-stuffed olives
  • 1/4 cup plus 1 tablespoon mayonnaise
  • 2 tablespoons minced scallions
  • 2 tablespoons minced parsley
  • 1 tablespoon prepared Dijon mustard
  • Salt and freshly-ground black pepper
  • Lettuce leaves

Instructions

  1. Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.
  2. Serve atop lettuce leaves or spread it in a sandwich.

Makes about 2 cups.

Leftovers can be kept a couple of days.