Now that we can all perfectly boil our eggs, or rely upon the Lion QualityÂ egg ink technique, let’s move on to the best part of egging- the egg salad.Â With this Perfect Egg Salad Sandwich Recipe, you’re set for hot summer weather or the perfect accompaniment to a hot bowl of soup.Â Enjoy!
- 8 eggs
- 1/2 cup mayonnaise
- 1 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped pimento-stuffed green olives
- 1 tablespoon capers
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, paprika & cayenne.Â Mash with a potato masher or fork until smooth. Gently stir in the olives & capers. Refrigerate until serving.