olive egg salad

Name: Olive Egg Salad
Prep time: 15 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 4 - egg; 6 - olives with pimiento; 2 tablespoon(s) dill pickle; 1 teaspoon(s) mustard, ground (this is a powder); dash(es) salt and pepper; 1/3 cup(s) mayonnaise (may need more)

(1 RATING)

55 Pinches 4 Photos

Melanie B

Kennesaw, GA

Updated on Mar 28, 2012

I was craving egg salad the other day, so I made this version. It turned out really good. You can add as much or as little of any of the ingredients as you like. This is also a great way to use up those extra Easter eggs.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 2 serving(s)

Ingredients

4 - egg
6 - olives with pimiento
2 tablespoons dill pickle
1 teaspoon mustard, ground (this is a powder)
dash salt and pepper
1/3 cup mayonnaise (may need more)

How To Make olive egg salad

Step 1

Set the eggs to hard boil. I put the eggs in a small pan of water, bring to a boil. Turn off the stove, but leave the pan on the burner and cover. Let sit for 18 minutes. When the timer goes off, drain the hot water, and run cold water over the eggs. Let cool, then dice the eggs.

Step 2

While the eggs are getting hard boiled, get everything else ready. Finely chop the olives. I use the queen sized green pimento stuffed olives. Cube the pickle. I used 2 petite dill pickles, or probably half (or maybe less) of a regular sized pickle.
Step 3

Add the ground mustard, salt and pepper to taste. Add enough mayonnaise to your desired consistency. I enjoyed this on toasted white bread. YUM!
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