Amy- I know this may sound a little strange, but strange is my middle name. I am here to tell you that eggs and olives make a great little combo. The strong salty briny olives work wonderfully with the egg salad. It is great for a sandwich, served on a bed of salad greens or served as a dip. Amy and I do love us some dip and are known for turning just about anything into a dip.
Egg and Olive Salad
Things you will need-
6 cups water
2 tablespoons vinegar
2 tablespoons onion, finely chopped
3 tablespoons green olives with pimentos, chopped
¼ cup mayonnaise
Salt and Pepper to taste
Make this crazy concoction- This is so simple. Put you some water in a large boiler and add the eggs and vinegar. FYI- adding vinegar softens eggshells and makes for easier peeling. We are all about some easier work. So, go on and try it. Bring to a boil, remove from the heat and put a lid on it. Leave the eggs in the water for 10 minutes. This makes a perfect boiled egg. Remove the lid and run cool water over the eggs. Next, peel eggs and chop finely; I use a potato masher and it works perfectly. Combine your eggs, onions, olives, mayo and salt and pepper. That’s it, we told you it this was easy. Now go on and make you a bend back. If you don’t know what a bend back is, it is when you take a peice of bread and fill half of the piece with the egg salad and bend the bread back over to make you a half of a sandwich.