Egg Salad Sandwiches 8 eggs, hard cooked 1/2 cup mayonnaise Salt and pepper to taste 1/4 tsp paprika 3 tblsp pimento-stuffed green olives, chopped Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine eggs, mayonnaise, salt, pepper, and paprika. Mash with potato masher until smooth. Fold in olives and mix together. Refrigerate until chilled. Serve on toasted bread with lettuce and a bit of chopped celery.
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