The first time I had egg salad with sliced pimento-stuffed olives was with my sister, Dotti, in the tea room of the department store, Hochschild Kohn, in Baltimore, Maryland. This was probably around 1970. This well known department store was in business from 1896 to 1981. This egg salad has been a favorite of ours ever since.
Lee's Kitchen Tips:
To make perfect hard-boiled eggs, place eggs in a saucepan in a single layer. Add cold water to cover by 1 inch. Bring just to a boil, add ½ t baking soda, turn off heat, cover with a lid and let sit for 12 minutes. For east peeling, drain water from saucepan, cover with a lid, and shake pan vigorously to crack shells. Add cold water and let sit for 5 minutes, then peel.
Lee's Kitchen Tips:
To make perfect hard-boiled eggs, place eggs in a saucepan in a single layer. Add cold water to cover by 1 inch. Bring just to a boil, add ½ t baking soda, turn off heat, cover with a lid and let sit for 12 minutes. For east peeling, drain water from saucepan, cover with a lid, and shake pan vigorously to crack shells. Add cold water and let sit for 5 minutes, then peel.
Dressing
⅓ cup mayonnaise
2 t lemon juice
2 t Dijon mustard
¼ t garlic powder
¼ t sea salt
¼ t ground black pepper
¼ t paprika
Combine dressing ingredients in a small bowl.
8 large eggs, hard-boiled and peeled
1 stalk celery, minced
¼ cup finely diced sweet onion (Vidalia)
1 T minced chives
½ cup pimento stuffed green olives, sliced
½ cup pimento stuffed green olives, sliced
Multi-grain or seeded bread, toasted.
Mash eggs with a potato masher to a medium fineness.
Add celery, onion, chives, and olives.
Gently mix in dressing.
Refrigerate until ready to serve and then spoon onto toasted bread slices with lettuce.
Serves 6
Serves 6
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