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Egg Salad with Olives

This egg salad with olives is made with hard-boiled eggs, mayonnaise and chopped pimento-stuffed green olives for a tangy twist.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 349
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 8 eggs
  • 0.5 cup mayonnaise
  • 1 teaspoon ground black pepper
  • 0.25 teaspoon paprika
  • 2 tablespoons chopped pimento-stuffed green olives

Method
 

  1. Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
  2. Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.

Nutrition

Calories: 349kcalCarbohydrates: 2gProtein: 13gFat: 33gSaturated Fat: 7gCholesterol: 383mgSodium: 441mgSugar: 1g

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