Amish Egg & Olive Salad
- Servings: 4 servings
- 6 hard-cooked eggs
- 1/4 tsp. salt
- dash of pepper
- 1/2 tsp. prepared mustard (I used Dijon mustard)
- 1/4 cup mayonnaise (I was out of mayonnaise, so I used Miracle Whip instead)
- 1 to 2 Tbsp. chopped green olives (the recipe didn't specifically call for it, but I used salad olives with pimetos)
- Cut up eggs into small chunks.
- Fold in remaining ingredients and chill.
- Serve on bread or rolls with lettuce leaves.