Egg Salad III Recipe

Egg Salad III Recipes

  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins


Original recipe makes 2 cups

  •  8 eggs
  •  1/2 cup mayonnaise
  •  1 teaspoon ground black pepper
  •  1/4 teaspoon paprika
  •  2 tablespoons chopped pimento-stuffed green olives


  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. 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.
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