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Egg Salad



  • 6 hardboiled eggs, grated fine or sieved
  • 1/3 cup minced pimento-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


  1. Combine all ingredients in a medium bowl, and mix thoroughly.
  2. Refrigerate, covered, for at least 30 minutes.

Makes about 2 cups.

Leftovers can be kept a couple of days.


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