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+--- Thread: Egg Salad (/showthread.php?tid=186780)
Egg Salad - tubeN2 - 02-19-2005
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6 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.