7 hard-boiled eggs
1/4 cup mayonnaise
1/4-1/3 cup sliced smoked olives*
1/4 cup finely diced red onion
1/4 teaspoon paprika
1/2 teaspoon ground mustard (powder)
freshly ground black pepper
Slice eggs in half and remove the yolks. Place the yolks in a small bowl. Set aside.
Remove one egg’s worth of white. Discard or eat. Chop up the remaining egg whites. Place in a medium-sized bowl. Stir in the onion and olives.
Place the mayonnaise and spices in the small bowl with the yolks. Mash with a fork until smooth. Pour over the chopped egg mixture. Stir to combine. Refrigerate until ready to serve.
*I get these at our local smokery but they are also available in specialty or gourmet stores
It has been an unfortunately eventful last few months. One of the most recent disasters was our refrigerator going up resulting in the loss of hundreds of dollars of food including tons of beef, seafood, all of the produce I harvested and frozen this summer, and every thing in the fridge except cured meats, olives, butter and cheese. We are slowly trying to get things back in stock but between not having a fridge for nearly a week, visiting a peanut farm, the apple butter festival two hours away and Matt’s school schedule I’ve barely cooked in weeks. I finally broke down and made this for our lunches. Luckily the smoked olives I had bought at the smokery survived and they add a ton of flavor to this easy egg salad. I bet regular olives would be good too if you can’t find smoked–just swap the paprika for smoked paprika.