Olive and Egg SaladSubmitted by David McCarthy, AustraliaOlive and Egg Salad brings the taste of southern Europe to your dining table. The oil from olives is a "good" cholesterol oil and constant use of olives in the diet may explain why Italian and Greek people enjoy longevity. Apart from the health aspect, this is a good tasting salad that can be used equally as a side salad or as a light lunch. If you like anchovies it is a good idea to add a few as garnish, this increases the salt content so be sure to taste before seasoning. Anchovy oil is an omega 3 oil and therefore very healthy. One of the things I like about salads is that you can add or remove ingredients according to taste. This way the chef gets to show off her/his own originality. It's fun to experiment when cooking, that's how new recipes are made.
8 eggs 1/2 cup mayonnaise 1 teaspoon ground black pepper 1/4 teaspoon paprika 2 tablespoons pimento-stuffed green olives, chopped Method Place eggs in a 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 your olive and egg salad until serving.
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