Olive Egg Salad

There is just something about an egg salad sandwich for Easter. Especially with briny olives.

Start with 2 eggs per person and adjust below recipe to your taste.

6 eggs
¼ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon salt
½ teaspoon pepper
¼ cup Spanish/Manzanilla olives, chopped plus 1 teaspoon brine from jar.

Stir to combine, taste for seasoning. If you want extra crunch, add a stalk of celery, diced.

Serve on toasted bread.


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