My best egg salad
- 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
- Process the eggs in a food processor until fine.
- 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/
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