Cooking Our Way

On the farm, we had wonderful fresh eggs in abundance and this salad was regularly on our menu.  We liked serving it on freshly baked bread.
Hard boil eggs, allowing 2 per serving.  Cool and peel.  Mash with fork until white is no longer visible.  Season with salt and pepper and add mayonnaise until spreading consistency.  You may add 2 t. mustard per serving and/or finely chopped olives.