Egg Salad with Green Olives for Sandwiches
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- 6 large
- 1/4 c
- mayonnaise or salad dressing, just enough to hold eggs together
- 1 Tbsp
- prepared mustard
- 1/4 c
- green olives with pimento, sliced and drained
- kosher salt and freshly ground white pepper to taste
1Place eggs in a pot and add enough water to cover eggs by at least one inch.
2Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
Remove eggs from hot water and immediately place them in a bowl filled with ice and water until they're cooled completely.
3Peel the cooled eggs and grate them on the large side of a box grater.
4Mix together mayonnaise and mustard; combine with the eggs.
Add salt and pepper to taste.
5Refrigerate for at least an hour to allow the flavors to combine.