Egg Salad With A Twist

• 4 large eggs
• 2 tablespoons green onions
• 2 tablespoons chopped green olives
• 1/4 cup mayonnaise or 1/4 cup Miracle Whip
• 1 tablespoon horseradish sauce
• 1 tablespoon olive juice

1. For best results in making the eggs easier to peel follow these instructions:
2. Place the eggs in a small saucepan and cover with cold water.
3. Place the pan on the stove and bring to a boil.
4. As soon as the water comes to a boil remove it from the burner and set it aside.
5. Let the eggs sit in the pan of water for 10 minutes.
6. Drain water from the pan and put ice cubes on the eggs.
7. Fill with cold water and let the eggs set until cool enough to handle.
8. Crack and peel eggs under cold running water and place in a bowl.
9. Chop the eggs.
10. Add the chopped green onions and olives and mix well.
11. In a small bowl or cup, mix the Mayo, horseradish sauce and olive juice.
12. Pour over the egg mixture and mix well.
13. Refrigerate for one hour before serving to allow the flavors to meld together.
14. Serve on crackers or as a sandwich.

eggs, green onions, green olives, mayonnaise, horseradish sauce, olive juice

Taken from www.food.com/recipe/egg-salad-with-a-twist-97575 (may not work)