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Poultry & Egg Salads

Lynn's Olive Egg Salad

8 eggs
1/2 cup mayonnaise
1 teaspoon ground black pepper
1/4 teaspoon paprika
2 tablespoons chopped pimento-stuffed green olives
DIRECTIONS
Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving