Egg Salad Spread

Everyone has their own version of Egg Salad. This is ours. If you have one, a pastry blender makes quick work of chopping the eggs right in the bowl.

4 extra large eggs
1/4 cup Vidalia onion, finely minced
1/4 cup green olives, sliced
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup light mayonnaise

1. Place eggs in a small saucepan and cover with cold water. Bring eggs to a boil over medium high heat, then reduce heat to low and barely simmer for fifteen minutes. Drain the water off the pan, then shake the eggs in the dry pan to crack the shells. Run cold water into the pan to cool the eggs, then peel them.
2. In a small bowl chop the eggs, then mix in the remaining ingredients. Use for sandwiches or wraps.

Servings: 4

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