My best egg salad
 
Ingredients
  • 4 hard-boiled eggs
  • ½ cup good mayonnaise (preferably Duke’s)
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • ⅓ cup sliced green olives
Instructions
  1. Process the eggs in a food processor until fine.
  2. Put in a bowl and add the remaining ingredients. Refrigerate for at least 30 minutes before serving.
Recipe by the south in my mouth at http://www.thesouthinmymouth.com/2016/04/02/best-egg-salad/