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Egg Salad

8 eggs
1 kosher dill pickle, finely chopped
4 green olives, finely chopped
2 Tbsp mayonnaise
1 Tbsp yellow mustard
salt and pepper to taste

Boil the eggs: put the eggs in cold water and bring it to a boil. When the water boils, turn off the stove and let the eggs sit for 10-15 min in the hot water. Peel under cool running water. Mash the eggs with a fork or pastry blender. Add the rest of the ingredients and mix well. Chill.

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