Egg Salad with Green Olives for Sandwiches

Marsha Gardner


My husband asked for an Egg Salad sandwich for lunch today. This is the way that my mother and her mother made egg salad. I have often seen people add "ripe" or black olives to egg salad, but my family likes the saltiness and a hint of sour that the green olives add.

pinch tips: How to Measure Ingredients





6 large
1/4 c
mayonnaise or salad dressing, just enough to hold eggs together
1 Tbsp
prepared mustard
1/4 c
green olives with pimento, sliced and drained
kosher salt and freshly ground white pepper to taste

Directions Step-By-Step

Place eggs in a pot and add enough water to cover eggs by at least one inch.
Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
Remove eggs from hot water and immediately place them in a bowl filled with ice and water until they're cooled completely.
Peel the cooled eggs and grate them on the large side of a box grater.
Mix together mayonnaise and mustard; combine with the eggs.

Add salt and pepper to taste.
Refrigerate for at least an hour to allow the flavors to combine.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy