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Egg Salad

Recipe Ingredients

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

Method

  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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