EGG SALAD WITH FRESH DILL AND GREEN OLIVES

8 large hard-boiled eggs, peeled and roughly chopped
1/4 cup mayonnaise
2 tablespoons Dijon mustard
10 pimiento-stuffed green olives, chopped
2 teaspoons olive brine or white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons fresh dill
Sea salt and freshly ground black pepper to taste

Place eggs in a large bowl with mayonnaise, mustard, olives, brine, parsley, dill, salt and pepper and stir to combine. Taste for salt and pepper and season to taste. Serve immediately or refrigerate in an airtight container for up to 1 day.

Makes 2 1/2 cups
Source: Fresh Every Day: More Great Recipes From Foster's Market by Sara Foster with Carolynn Carreno