This was my favorite lunch when I was a kid: an Egg and Olive Salad sandwich on wheat bread, maybe with a leaf or two of lettuce, and some fruit. If your fridge looks like mine, you still have a few hardboiled pink and purple eggs in there from Easter! What better way to use them up with this unusual spin on plain old egg salad!
This recipe is pretty bare bones, and that’s how I like it. Like any other salad, people like to add different things; please feel free to doctor this as you see fit. If you are watching your carbs or are cutting out refined and processed foods, skip the bread and serve on lettuce leaves – either in little bundles in butter lettuce leaves, or down the middle of a romaine leaf.
Egg and Olive Salad
Ingredients:
- 4 hard-boiled eggs
- 1/4 cup green olives (preferably with pimentos)
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- salt and pepper (optional)
Directions:
- In a mixing bowl, use two knives to roughly chop the eggs. Don’t mash it, but don’t leave the chunks of egg too big. Mix in the mayo and mustard. Check for consistency – you may want a little more mayo, it’s up to you.
- Chop the olives and mix into the egg salad. Taste – you’ll probably want to add some pepper, but it might already be salty enough from the olives. Serve on bread or lettuce leaves.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!
