Olive Egg Salad
Grab and go egg salad for your lunchtime cravings! Try my Olive Egg Salad as a spring salad or a sandwich for a light, nutritious meal.
Print
Pin
Servings: 2 large sandwiches
Ingredients
- 5 hard-boiled eggs
- 6 extra large green olives stuffed with pimento
- 1-1/4 tbsp mayonnaise
- 1/8 teaspoon celery salt
- salt and pepper to taste
- extra whole olives for garnish
Instructions
- Cook hard eggs to hard-boiled.
- Slice olives and set aside.
- Dice hard-boiled eggs.
- Add eggs, mayonnaise, celery salt, salt, and pepper to a large bowl and carefully stir until mixed.
- Gently fold in olive slices.
- Cover with plastic wrap and chill in the refrigerator for 1-2 hours.
- Serve alone on a slice of lettuce or between two slices of bread.
- Garnish with extra olives.
Notes
Krazy Kitchen Mom Tips
- I like to use my egg slicer for dicing eggs. Slice as you normally would, leave the sliced egg in the slicer, turn it 180°, and slice again.
- Go gently on the salt because the olives are salty, and the celery salt is also salty.
- Be sure to taste before serving and add more salt and pepper if needed.
- If the eggs are too dry for your liking, add more mayo, 1 teaspoon at a time until it's how you like it.
- Store leftovers in a covered container for up to 2 days.
- To double or increase any of my recipes, select the numbers 2, 4, or, 6 to increase the ingredient for the number of servings needed.
- Place eggs in a single layer on the bottom of a pot and cover with cold water.
- Turn the heat to high and bring the eggs to a rolling boil.
- Place a lid on the pot,
- Remove the pot from heat and let stand for 12 minutes
- Drain water and move eggs to a large bowl filled with ice and water.
- Let the eggs sit in the ice water for 5-10 minutes before peeling.