- Ready In:
- Boil eggs 11 minutes, run under cool water and peel.
- While eggs are boiling mix mayonnaise, mustard, salt and pepper, olives, dill, onions and celery.
- Once the eggs are peeled add them to the mixture and chill.
- Serve chilled with romaine lettuce on larger sized bread.
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This is a great egg salad that is somewhat different from “traditional” egg salads. I followed the recipe excactly as written…..just added some extra green onion;) I loved the black olives in there.
The kids and I enjoyed this very much. Makes a great lunch on a bed of lettuce or on a roll. Thanx for this! I’ll be making this again!