Egg Salad with Green Olives for Sandwiches

Marsha Gardner

By
@mrdick1950

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.


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Comments:

Serves:

4

Ingredients

6 large
eggs
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

1
Place eggs in a pot and add enough water to cover eggs by at least one inch.
2
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.
3
Peel the cooled eggs and grate them on the large side of a box grater.
4
Mix together mayonnaise and mustard; combine with the eggs.

Add salt and pepper to taste.
5
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