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  • 4 hard-cooked eggs, chopped
  • 6 large unstuffed green olives
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon Dijon mustard


  1. Combine all ingredients in a small bowl. Stir gently.
Recipe by Jane Ellen Hogan, Rochester, N.Y.

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The recipe was originally published as Egg and Olive Salad on

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