This classic egg salad is perfect for sandwiches or on a cracker. Easy and Satisfying. Check it out the egg salad recipe here.
[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]
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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 8 eggs
- 1/2 cup mayonnaise
- 2 tbsp chopped green olives
- 1 tsp ground black pepper
- 1/4 tsp paprika
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Yield: 2 cups
Amount Per Serving
- Calories: 349
- Total Fat: 32.6g
- Cholesterol: 433 mg
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Place eggs in a medium saucepan with cold water to cover. Bring to a boil; cover the saucepan. Turn the heat off and let eggs stand in hot water for 12 minutes or until cooked through. Remove from the water.
Step 2
Allow to cool; peel and chop.
Step 3
Place eggs in a large bowl. Stir in mayonnaise, pepper, and paprika. Top with olives. Cover and refrigerate for 2 hours or until chill. Egg Salad is ready to serve. ENJOY!!
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- Serve on bread or toast.
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