Egg and Olive Salad Spread


"A flavorful twist on egg salad - had to use up some hard boiled eggs and a few olives, as I was cleaning out the fridge! I think the brine of the olives makes this too salty for a sandwich filling, but it is perfect to serve as a snack or appetizer with some crackers."
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20 servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Chop or mash hard boiled eggs. Add chopped olives and scallion.
  2. In a small bowl, whisk together dijon mustard, olive oil and lemon juice until emulsified; stir in lemon zest, mayonnaise and seasonings and fresh herbs. Add to egg mixture and stir to combine.
  3. Serve with toasted pita strips or crackers.


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