Egg Salad III

Egg Salad III

89
OLIVIES 1

"This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery."

Ingredients

25 m {{adjustedServings}} servings 349 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
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Reviews

89
  1. 104 Ratings

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I just made this and it is VERY GOOD. I made as first instructed and took a taste and found it a little bland, so I did as a few others instructed and put in some mustard. (I used Dijon and ab...

If you like olives you'll love this egg salad. I leave out the paprika and add a small amount of yellow mustard(only about a teaspoon). I usually dispense with the celery too. But the lettuce is...

I Love Egg Salad & I Love Olives but this recipe was terrible. Too much pepper & too much olive. I wasted all my eggs making a big batch of this. It was awful. I am sorry. I was so looking fo...