Egg Salad

This is an elegant yet simple recipe that has withstood the taste of time.

Boil one dozen jumbo eggs until the hard-boil stage. Remove to a colander and run cold water over it for 10 straight minutes.

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Peel and rinse the eggs and chop them into small dices.

Add 1 chopped dill pickle and salt and pepper to taste

Combine all of the ingredients and add 2 cups mayo and top with smoked paprika. This egg salad is excellent on soft bulky rolls or makes great finger sandwiches for parties.

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