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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
Step 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.
Step 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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 349 | |
| % Daily Value * | |
| Total Fat33g | 42% |
| Saturated Fat7g | 33% |
| Cholesterol383mg | 128% |
| Sodium441mg | 19% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein13g | |
| Vitamin C1mg | 5% |
| Calcium61mg | 5% |
| Iron2mg | 12% |
| Potassium152mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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