Country Egg Salad

 


4 jumbo or extra-large hard-boiled eggs, peeled and chopped 1/4 cup pimento-stuffed olives, drained and minced
one 5 1/2-ounce can potted meat 2 tsp olive oil
2 tbsp mayonnaise 2tsp Louisiana hot sauce
1/4 tsp garlic powder 1 teaspoon onion powder

 

Mash the eggs real fine (mash with table fork).  Add the olives and mix well.  Add the rest of the ingredients and mix well.  Serve as a salad or sandwich spread.