INGREDIENTS
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•6 hard boiled eggs, peeled
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•2-4 tablespoons mayonnaise
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•2-4 tablespoons chopped green salad olives with pimientos
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•2 tablespoons minced sweet onions, preferably Vidalia
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•1 teaspoon brine from the olives
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•1 teaspoon yellow mustard or dill pickle juice
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•¼ teaspoon celery seed
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•salt and coarsely ground black pepper to taste