Egg Salad III

Egg Salad III

90
OLIVIES 1

"This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 349 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

Reviews

90
  1. 105 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I just made this and it is VERY GOOD. I made as first instructed and took a taste and found it a little bland, so I did as a few others instructed and put in some mustard. (I used Dijon and ab...

Most helpful critical review

I Love Egg Salad & I Love Olives but this recipe was terrible. Too much pepper & too much olive. I wasted all my eggs making a big batch of this. It was awful. I am sorry. I was so looking fo...

I just made this and it is VERY GOOD. I made as first instructed and took a taste and found it a little bland, so I did as a few others instructed and put in some mustard. (I used Dijon and ab...

If you like olives you'll love this egg salad. I leave out the paprika and add a small amount of yellow mustard(only about a teaspoon). I usually dispense with the celery too. But the lettuce is...

I Love Egg Salad & I Love Olives but this recipe was terrible. Too much pepper & too much olive. I wasted all my eggs making a big batch of this. It was awful. I am sorry. I was so looking fo...

This is an old recipe, I have been using a similar recipe from a 1959 cookbook for years (Mary Margaret McBride's Encyclopedia of Cooking): 3 eggs, 1/2 cup celery, 1 TBSP mustard, 2 TBSP mayo, 1...

This is my favorite egg salad recipe. It is the exact recipe my mother used.. and the secret IS the olives! Absolutely wonderful.

I’m of the school of thought that when it comes to cooking season to taste! What is too salty/not enough salt, bland/bold, too peppery/needed pepper varies, depending on whose palate is doing t...

This recipe is not good. The eggs come out way underdone. I would not recommend it at all.

i found this a good basic recipe to work with. You could add mustard, or celery etc to it to add some variety to it. I'm not fond of olives in the salad ( it was worth trying anyways). For mys...

This was a very good recipe for egg salad. The potato masher is a nice idea. I am not a big fan of green olives but they taste great in here and I think the recipe could use even a little more...