Rating: 4.5 stars 4.3
125 Ratings
  • 5 star values: 74
  • 4 star values: 33
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 6

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.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

349 calories; protein 13g; carbohydrates 2.2g; fat 32.6g; cholesterol 382.5mg; sodium 441.1mg. Full Nutrition
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