Egg Salad

Yield: about 2 cups

Ingredients

• 6 hardboiled eggs, grated fine or sieved
• 1/3 cup minced pimento-stuffed olives
• 1/4 cup + 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.
2. Refrigerate, covered, for at least 30 minutes.

Notes

Leftovers can be kept a couple of days.