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Egg Salad III

Ingredients

8

eggs

1/2 cup

mayonnaise

1 teaspoon

black pepper

1/4 teaspoon

paprika

2 tablespoons

pimento-stuffed green olives

Instructions

STEP 1

Place eggs in a saucepan, cover with water. Bring to a boil, cover, remove from heat, let stand in hot water for 10 to 12 minutes. Cool, peel, and chop.

STEP 2

Combine eggs, mayonnaise, black pepper, and paprika in a large bowl; mash until smooth. Gently stir in olives. Refrigerate until serving.

Nutrition Facts

(per serving)

Calories:

349 calories

Servings:

4 servings

Carbohydrates:

2 g

Fat:

33 g

Fiber:

0 g

Protein:

13 g

Sugar:

1 g

Meal Effort

Preparation:

15 minutes

Cook:

10 minutes

Total:

25 minutes

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