Egg and Olive Salad Spread

Made  times
ChristineM 147

"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."
Added to shopping list. Go to shopping list.


20 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  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.