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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, which is in the similar and related recipes. It is quick, easy and perfect for a finger foods buffet, potluck gathering or, made in a smaller amount, a personal lunch.

Ingredients

  • 4 hard-cooked eggs
  • 1/4 cup mayonnaise (can use light or 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.

Print Recipe

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