Egg Salad III

Egg Salad III

by Joan Saez 2 years ago
3.6 (9)
10 minutes
349.4 kcal
2.2 g carbs
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Description

This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery.

Ingredients
  • 8 eggs
  • ½ cup mayonnaise
  • 1 teaspoon ground black pepper
  • ¼ teaspoon paprika
  • 2 tablespoons chopped pimento-stuffed green olives
Directions
  1. 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.
  2. 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.
Nutrition Facts
serving: 2 cups
calories: 349.4 kcal
carbohydrates: 2.2 g
protein: 13 g
saturated fat: 6.5 g
cholesterol: 382.5 mg
sodium: 441.1 mg
fiber: 0.3 g
sugar: 1.1 g