Olive and Egg Salad will bring the taste of Southern Europe into your dining room. This simple to prepare salad is equally good as a side salad or a light lunch.
In this egg salad recipe, the oil from olives is a “good” cholesterol oil and constant use of olives in the diet may explain why Italian and Greek people enjoy longevity. If you like anchovies, it is a good idea to add a few as garnish. This increases the salt content, so be sure to taste before seasoning.
1/2 cup mayonnaise
1 tsp ground black pepper
1/4 tsp paprika
2 Tbsp pimento-stuffed green olives, chopped
Place eggs in a 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.
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.