Shelby County Egg Salad

 

                Egg salads have been a winner on Texas tables for well over a century.

Makes about 2 cups

• 6 hard-boiled eggs, grated fine or sieved
• ¼ cup plus 2 tablespoons minced pimento-stuffed olives
• ¼ cup plus 1 tablespoon mayonnaise 
• 2 tablespoons minced green onions
• 2 tablespoons minced parsley
• 1 tablespoon prepared Dijon mustard
• Salt and fresh-ground black pepper to taste
• Lettuce leaves, optional, for garnish

1. Combine all the ingredients together in a medium bowl, and mix thoroughly.
2. Refrigerate the salad, covered, at least 30 minutes.
3. Serve the salad atop lettuce leaves or spread it in a sandwich.
4. Leftovers can be kept a couple of days.

BON APPÉTIT