Ingredients
- large eggs
- /2 cup mayonnaise
- teaspoon ground black pepper
- /4 teaspoon paprika
- tablespoons chopped pimento-stuffed green olives
Instructions
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Step 1
I start by placing the eggs in a saucepan and covering them with cold water by about an inch. Bring to a rolling boil, then immediately cover the pan and remove from heat. Let the eggs stand in the hot water for 10 to 12 minutes—this gentle cooking yields perfectly creamy yolks every time. Once done, I transfer the eggs to an ice bath to cool quickly
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Step 2
it makes peeling a breeze. After they’re cool, peel and roughly chop them on a cutting board. In a large bowl, combine the chopped eggs, mayonnaise, pepper, and paprika. Mash with a potato masher until the mixture is smooth but still has a bit of texture. Then, fold in the chopped green olives—the pimento brings a subtle sweetness that balances the richness. Taste and adjust the seasoning if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on lettuce wraps, keto bread, or simply as a dip with crunchy vegetables.