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)
  1. Cut up eggs into small chunks.
  2. Fold in remaining ingredients and chill.
  3. Serve on bread or rolls with lettuce leaves.
Here's another recipe from 'Delicious Amish Recipes', by Phyllis Pellman Good. I made mine kind of chunky, so I used it as a side dish; chop it into small pieces and you can have it as a sandwich.