Start by hard boiling the eggs. Place them in a pot and cover with cold water. Bring the water to a boil, then reduce the heat and let them simmer for about 10-12 minutes. Once done, transfer the eggs to an ice bath to cool before peeling.
Once the eggs are cooled and peeled, chop them into small pieces using a fork. In a mixing bowl, combine the chopped eggs with the mayonnaise. Stir until the eggs are fully coated.
Next, fold in the sliced green olives and diced sweet onion. Season with salt and pepper to taste. Mix gently to avoid breaking up the eggs too much.
Give your egg salad a taste. Adjust the seasoning or add more mayonnaise if you prefer a creamier texture. Remember, the key is to balance the flavors to your liking.
Your Egg Salad with Olives is now ready to serve! You can enjoy it immediately, or let it chill in the fridge for about 30 minutes to let the flavors meld together.
