7 boiled eggs*, finely chopped
21 green olives, chopped
7 Tablespoons grated Parmesan cheese
3/4 to 1 cup mayonnaise
Dash of white pepper to taste
Dash of Cavender’s Greek seasoning to tasteInstructions:
Mix all the ingredients and put in sealed container. The will store in the refrigerator for up to a week….(but will be eaten before that!)
A friend shared a recipe for a special vegetable pizza that called for Cavendar’s Greek seasoning. I had never used or even heard of Cavendar’s but I quickly found out I liked it. I began to ponder how else I could use this new found spice. How about in an egg salad? So, what else is Greek? Hummmm, pickle relish isn’t but olives are! And, Parmesan cheese is Greek, sorta. With some experimenting, the Greek Egg Salad recipe was created and was enjoyed daily at The Baron York!
*For easy-to-peel boiled eggs, fill saucepan with cold, salted water. Add eggs and boil for 20 minutes. Remove from heat, empty hot water and run cold water over the eggs. Pour out water and shake the pan, knocking the eggs against each other and against the pan’s sides. The shells will begin to fall off. Continue to remove the shells while holding the eggs under running cold water.
**A friend told me that fresh, free range eggs don’t work this way…ooops.