egg salad with green olives for sandwiches
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My husband asked for an Egg Salad sandwich for lunch today. This is the way that my mother and her mother made egg salad. I have often seen people add "ripe" or black olives to egg salad, but my family likes the saltiness and a hint of sour that the green olives add.
(1)
yield
4 serving(s)
Ingredients For egg salad with green olives for sandwiches
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6 lgeggs
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1/4 cmayonnaise or salad dressing, just enough to hold eggs together
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1 Tbspprepared mustard
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1/4 cgreen olives with pimento, sliced and drained
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kosher salt and freshly ground white pepper to taste
How To Make egg salad with green olives for sandwiches
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1Place eggs in a pot and add enough water to cover eggs by at least one inch.
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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.
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3Peel the cooled eggs and grate them on the large side of a box grater.
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4Mix together mayonnaise and mustard; combine with the eggs. Add salt and pepper to taste.
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5Refrigerate for at least an hour to allow the flavors to combine.
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