Linda's Egg Salad Rolls
Source of Recipe
Linda
Recipe Introduction
This recipe is great to use at baby or bridal showers to fill finger rolls. There is never any left!
List of Ingredients
12 hard boiled eggs, finely mashed
1/2 sm. onion, finely diced
15 green olives, finely diced
1 c. mayonnaise, or as much or as little as you like
2 T. mustard
salt and pepper to taste
Recipe
Put eggs in water, and make sure water is covering eggs. Add a tsp. of salt to water. Cover and bring to a boil. When water starts to boil, take off burner and let sit for 15 mins. Drain water. Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to
come off easier.
Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
Meanwhile, mix the mayonnaise and mustard together and mix well. Add to the eggs, along with the onion and olives. Salt and pepper to taste. Mix all well and chill.
When ready to make sandwiches stuff with as much filling as you like, top with a lettuce leaf, and enjoy!
When making finger rolls, stuff with as much filling as you like, sprinkle with paprika and top with a couple of olive slices on each one, if you really like olives.
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