Egg and Olive Salad
- Yield 2 servings
- Prep 5 mins
- Cook 0 mins
Salty olives from the grocery's olive bar (we like Sicilian olives marinated with oil and garlic) star in this quick-and-easy (and eggy) sandwich spread.
- 4 hard-cooked eggs, chopped
- 6 large unstuffed green olives
- 3 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- Combine all ingredients in a small bowl. Stir gently.
Recipe by Jane Ellen Hogan, Rochester, N.Y.