Egg and Olive Spread

Egg and Olive Spread

Serves 6

Page 27 of Marshes to Mansions

6 hard-cooked eggs

24 pimento-stuffed olives, sliced

½ cup mayonnaise, or to taste

Salt and pepper to taste

Chop the eggs coarsely.  Combine the eggs, olive and mayonnaise in a bowl.  Season with salt and pepper and mix well.  Chill, covered, for at least 2 hours or up to 2 days.  Serve on buttered bread slices.

For a recipe and tip of the month, go to the Junior League's website: