Egg Salad

6 hardboiled eggs, grated fine or sieved
1/3 Cup of minced pimiento-stuffed olives
1/4 Cup plus 1 Tbs. mayonnaise
2 Tbs. minced onion
2 Tbs. minced parsley
1 Tbs. prepared Dijon mustard
Salt & freshly ground pepper
Lettuce leaves

Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate covered at least 30 minutes. Serve atop lettuce leaves or spread it in a sandwich. Leftovers can be kept a couple of days.

Makes about 2 Cups.