Egg Salad III87 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“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.” - by OLIVIES
Original recipe yields 2 cups
- 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.
- 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.
Amount Per Serving (4 total)
- 349 cal
- 32.6 g
- 2.2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (87)Rate This Recipe
"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 about 2 ..." See moretsps. That made it much better!) The olives definately gave it that extra kick that my old recipe was missing! Loved using the potato masher! Made it so creamy. Served over lettuce instead of as sandwich, as I'm not a big bread fan! I will be making this again! Thanks!"
"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 a mus..." See moret. Don't forget to salt and pepper to taste too. I am always a lot more generous with the olives too. I've been making egg and olive salad for years. It's my favorite. When there are non-olive lovers around you can always make your favorite egg salad recipe and then add sliced or chopped olives on the sandwich instead of mixing them into the salad. I used to get egg and olive sandwiches made in a restaurant this way. It tastes just as good."
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