Recipe for Egg Salad


    Egg Salad

    6 hardboiled eggs, grated fine or sieved
    1/3 cup minced pimento-stuffed olives
    1/4 cup plus 1 tablespoon mayonnaise
    2 tablespoons minced scallions
    2 tablespoons minced parsley
    1 tablespoon prepared Dijon mustard
    Salt and freshly-ground black pepper
    Lettuce leaves

    Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.

    Leftovers can be kept a couple of days.

    Makes about 2 cups.