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Bacon & Horseradish Egg Salad

Ye Olde-Fashioned Egg Salad

Olive & Mustard Egg Salad

Smoked Salmon & Sun-Dried Tomato Egg Salad

Parmesan & Sausage Egg Salad

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Olive and Mustard Egg Salad

My mother loves olives, all kinds of olives. This recipe calls for the large green olives stuffed with pimentos - lovely gourmet foods. Their salty tang is a lovely complement to egg salad, and if you love olives too you will no doubt adore this recipe.

(As you may have guessed, this is my mom’s favorite recipe.)

The onion is optional here – I like it but I’m biased because I generally like onions in my egg salad. I would try the recipe first without and see how the olives alone carry the flavor for you. Plus, the hot mustard gives it more kick but the Dijon balances the tang of the olives more.

Olive & Mustard Egg Salad4 Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
2 tablespoons Pimento-Stuffed Green Olives, chopped (about 5 or 6 large olives)
1 teaspoon Sweet white onion (optional), finely chopped
1 teaspoon Hot Prepared Mustard (or Dijon)
1/8 teaspoon Paprika
1 tablespoon Fresh Parsley, finely chopped
1 tablespoon Sweet Pickle Relish
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)

In a large bowl, combine the mayonnaise, mustard, relish and paprika. Add the rest of the ingredients, half of the parsley and mix well.

Season to taste with salt & the ground black pepper. Garnish with the rest of the parsley.

Chill for at least one hour before serving to help the flavors combine.

Note: calories shown are for egg salad portion only, not for bread, salad or other additions

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