Olive Egg Salad

Melanie B


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.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


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olives with pimiento
2 Tbsp
dill pickle
1 tsp
mustard, ground (this is a powder)
salt and pepper
1/3 c
mayonnaise (may need more)

How to Make Olive Egg Salad


  • 1Set 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.
  • 2While 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.
  • 3Add the ground mustard, salt and pepper to taste. Add enough mayonnaise to your desired consistency.

    I enjoyed this on toasted white bread. YUM!

Printable Recipe Card

About Olive Egg Salad

Course/Dish: Other Salads
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #eggs, #Olives, #pickles

Show 22 Comments & Reviews

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