Egg Salad 12 large eggs 3/4 cup mayonnaise 3 tablespoons green olives with pimentos, chopped - dash of mustard - salt and pepper to taste
1. Place eggs in a saucepan, cover with cold water and bring to a boil. Cover saucepan and remove from heat. Let eggs stand in hot water for 10-15 minutes.
2. Remove eggs from water, cool and peel.
3. In a large bowl, chop eggs. Add mayonnaise, olives, mustard and salt and pepper. Mix well.
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