Egg Salad a la Pimento
A great recipe for athletes because of the protein. It is also wonderful for patients struggling with IBS.
- 6 large Eggs
- 1 4 oz jar Pimentos
- 6 large Black olives, pitted
- 1 tsp Yellow mustard
- 1 TBS Newman’s Own Olive Oil & Vinegar Dressing
- 1/4 tsp Garlic powder
- 1/4 tsp Lemon pepper
Cover eggs with water and bring to a boil on high for 7 minutes.
Lower heat and simmer for 5 minutes.
Run cold water over cooked eggs. Hit the end of the cooked egg on the counter until cracked and peel the shell off the egg.
Place the peeled eggs on a paper towel and let cool for 10 minutes. Place into a airtight container and place in the refrigerator until ready to use. Will last 7 days in the refrigerator.
Put eggs in a small bowl and chop.
Add 1-4 oz. jar pimentos. Mix well (the mushier you like it, the longer you mix it!) If you prefer a chunkier egg salad, mix just enough to blend the ingredients together.
Add 5-6 large, black olives, pitted.
Add 1 tsp ground or yellow mustard.
Add 1 TBS Newman’s Own Olive Oil & Vinegar Dressing, 1/4 tsp garlic powder, and the 1/4 tsp lemon pepper. Mix well (again, to your preferred consistency.)
You can view the video of this recipe here: