Catholic Recipe: Egg Filling
This egg filling is part of the Appetizer Cake.
Blend together 3 tablespoon mayonnaise, 1 tablespoon prepared mustard, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add 4 hard-cooked eggs, finely chopped, and 1/3 cup finely chopped stuffed black olives; mix well. Makes 1-1/4 cups.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965