Egg Salad III

Name: Egg Salad III
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 8 eggs; 1 teaspoon ground black pepper; 118 milliliters mayonnaise; 0 teaspoons paprika; 2 Tbsps chopped pimento-stuffed green olives

Need a gluten free, dairy free, fodmap friendly, and whole 30 side dish? Egg Salad III could be a tremendous recipe to try. This recipe makes 8 servings with 162 calories, 6g of protein, and 15g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have eggs, ground pepper, pimento-stuffed olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from hot water, cool, peel, and chop.

Ingredients you will need

Water

In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

Ingredients you will need

Mayonnaise