Salads & Sandwiches > Boston Egg Salad >
Boston Egg Salad
2 to 3 small eggs, hard-cooked
Salt & black pepper to taste
Mayonnaise to taste
6 to 8 green olives with pimiento, sliced in half
Boston (butter) lettuce, torn into bite-sized pieces
Paprika for garnish
In a small cooking pot, boil eggs until hard-cooked (about three to four minutes). Allow eggs to cool before peeling. Chop egg and place into a bowl; mash with a fork until egg mixture breaks down. Add salt and black pepper to taste; stir in mayonnaise to desired consistency. Place lettuce on a plate; scoop egg mixture on top and garnish with paprika. Serve.
*Boston Egg Salad images (C) Shenanchie O'Toole (2015). Click on image above to view larger size in a new window.
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