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Easy To Make Egg Salad Recipe


Egg Salad


  • 6 hardboiled eggs, grated fine or sieved
  • 1/3 cup minced pimento-stuffed olives
  • 1/4 cup plus 1 tablespoon mayonnaise
  • 2 tablespoons minced scallions
  • 2 tablespoons minced parsley
  • 1 tablespoon prepared Dijon mustard Salt and freshly-ground black pepper Lettuce leaves


1. Combine all ingredients in a medium bowl, and mix thoroughly.

2. Refrigerate, covered, at least 30 minutes.

3. Leftovers can be kept a couple of days.

Makes about 2 cups.

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