Egg Salad - cooking recipe

Ingredients

12 large eggs, boiled & chopped
4 stalks celery, chopped
4 green onions, chopped with greens
1 cup mayonnaise
3 -4 tablespoons mustard
salt, to taste
pepper, to taste
1 (2 1/4 ounce) can black olives, sliced
2 -3 tablespoons fresh dill, chopped
4 -6 leaves romaine lettuce

Preparation

Boil eggs 11 minutes, run under cool water and peel.
While eggs are boiling mix mayonnaise, mustard, salt and pepper, olives, dill, onions and celery.
Once the eggs are peeled add them to the mixture and chill.
Serve chilled with romaine lettuce on larger sized bread.