Recipe for Egg Salad from the Salads section.
Egg Salad6 hardboiled eggs, grated fine or sieved
1/3 cup minced pimiento-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 Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes. Serve atop lettuce leaves or spread it in a sandwich. Leftovers can be kept a couple of days. Makes about 2 cups.
We hope you enjoy your freshly made Egg Salad. This recipe came from Salads's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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