Creamy Pimento Olive Egg Salad

This savory, quick egg salad works perfectly as a sandwich spread, appetizer topping, or simple side dish, made with just a handful of affordable ingredients.

Ingredients

• 8 large fresh eggs

• ½ cup mayonnaise (light or full-fat, per your preference)

• 1 teaspoon freshly ground black pepper

• ¼ teaspoon paprika (sweet or smoked works well)

• 2 tablespoons finely chopped pimento-stuffed green olives

Step-by-Step Preparation Instructions

1. First, make hard-boiled eggs: Place all 8 eggs in a medium saucepan and pour in enough cold water to fully cover the eggs. Set the pan over high heat and bring the water to a rolling boil. Once boiling, turn off the heat, cover the pan tightly with a lid, and let the eggs sit undisturbed in the hot water for 10 to 12 minutes. Drain the hot water, then run the eggs under cold running water to cool them quickly and stop the cooking process. Once cool enough to handle, peel off the egg shells and roughly chop the cooked egg flesh.

2. Add the chopped cooked eggs to a large mixing bowl, then stir in the mayonnaise, ground black pepper, and paprika. Mash the mixture with a potato masher or a regular fork until it reaches your desired consistency (smooth or slightly chunky, both work well). Once fully combined, gently fold in the chopped green olives to distribute them evenly. Cover the bowl and refrigerate until you are ready to serve.

Nutrition Facts (per serving)

| Nutrient | Amount per Serving |

|----------------|--------------------|

| Calories | 349 |

| Total Fat | 33g |

| Carbohydrates | 2g |

| Protein | 13g |