Johnny's Egg Salad Supreme

·                     8 eggs 

·                     1/2 cup mayonnaise

·                     1 teaspoon Chef Johnny’s EZ Season Greek Seasoning

·                     1/4 teaspoon paprika

·                     2 tablespoons chopped pimento-stuffed green olives

·                     1 tablespoon fine chopped red onion

·                     1 tablespoon fine chopped cooked bacon

          Place eggs in a medium saucepan with enough cold  water to cover, and bring to a boil. Cover saucepan remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

In a large bowl, mix eggs, mayonnaise, EZ Season and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives, onion, and bacon.  Use as spread on toasted French bread rounds, crackers, or warm pita bread. Refrigerate until serving.

© Chef Johnny’s Products LLC 2006

RECIPE FOR CHEF JOHNNY'S LEMON DILL EGG SALAD