Egg Salad Spread
Makes about 1-1/4 cups
I love egg salad made with green olives. This particular recipe, which came from my mother, is a spread that she used as a stuffing for vegetables, such as cherry tomatoes, a spread for crackers or toasts, as well as a filling for her party and tea sandwiches recipe, which is in the similar and related links. It is quick, easy and perfect for a finger foods buffet, potluck gathering or, made in a smaller amount, a personal lunch.
- 4 hard-cooked eggs
- 1/4 cup mayonnaise (can use reduced fat)
- 1 tablespoon prepared yellow mustard
- 1 teaspoon onion powder
- 1 tablespoon minced green olives stuffed with pimentos
- Salt and pepper to taste
Peel and finely chop the eggs. Blend in the other ingredients, starting with a little less mayonnaise and mustard, then adding more to taste. Use immediately or refrigerate until needed.
Notes: If using as a sandwich filling, the spread will yield four or five whole sandwiches, each of which can be cut into four party-sized triangles.