Egg Salad With Castelvetrano Olives

• 4 hard boiled eggs
• 1/2 cup chopped Castelvetrano olives (see chopping tips below in Step 1)
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon olive juice
• 1/4 teaspoon Sriracha
• optional paprika or cayenne pepper

1. Chop the olives into "fourth fingernail" sized bits. I slice the olive meat lengthwise 4 times around the pit, and then slice off the meat from the top and bottom of the pit. Then I cut the lengthwise olive meats in half. Set aside.
2. Mash the eggs with a fork in a glass bowl. Add the olives.
3. Mix together the mayonnaise, mustard, olive juice, and Sriracha. Add to the eggs and olives and mix thoroughly. Make sandwiches, or top on a great cracker - as stated I like Akmaks. Dust with paprika or cayenne pepper if you choose.

eggs, castelvetrano olives, mayonnaise, mustard, olive juice, sriracha, paprika

Taken from food52.com/recipes/18545-egg-salad-with-castelvetrano-olives (may not work)