Egg Salad III Recipe - Allrecipes.com
Egg Salad III Recipe
  • READY IN 25 mins

Egg Salad III

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2005

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 about 2 tsps. That made it much better!) The olives definately gave it that extra kick that my old recipe was missing! Loved using the potato masher! Made it so creamy. Served over lettuce instead of as sandwich, as I'm not a big bread fan! I will be making this again! Thanks!

 
Most Helpful Critical Review
Sep 26, 2003

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 forward to liking it.

 

104 Ratings

Apr 22, 2003

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 a must. Don't forget to salt and pepper to taste too. I am always a lot more generous with the olives too. I've been making egg and olive salad for years. It's my favorite. When there are non-olive lovers around you can always make your favorite egg salad recipe and then add sliced or chopped olives on the sandwich instead of mixing them into the salad. I used to get egg and olive sandwiches made in a restaurant this way. It tastes just as good.

 
Feb 25, 2006

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, 1/4-1/2 cup chopped olives. Since I work nights I have to take my lunch to work every day & I pretty much always bring either egg salad or chicken salad sandwiches. This recipe is very tasty & fast to make.

 
Jan 24, 2003

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

 
Sep 18, 2003

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

 
Nov 13, 2005

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 myself, i would only use real mayo- i feel that miracle whip ( and other subs)would not do this recipe justice.

 
Dec 20, 2011

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 the tasting! So…if it’s too bland, add some seasoning! I added pretty much the first thing I grabbed, some Sazon seasoning and a bit of ground mustard, tho’ any number of things I had in my spice cabinet would have worked – Penzey’s Fox Point Seasoning, Jane’s Krazy Mixed Up Salt, Lawrey’s Seasoned Salt, celery Salt, garlic salt, even Montreal Steak Seasoning – and the list could go on. Seems too peppery? Again, add it to taste! Start with a small amount, add more if you like. There are no boo-boos that way. I didn’t mash the eggs; I prefer my egg salad chunkier, however… if you were going to make canapés with this, on rye rounds, for example, with a garnish of fresh dill or parsley, the mashed version would not only spread better, it would be more fitting and easier to eat as a finger food. Also, it’s no problem to add more or less mayonnaise to your liking. I didn’t measure; I just dumped it in there till it was the way I wanted it. To please both Hubs’ and my palates, I knew we’d like the bite of fresh green onion and the crunch of chopped celery, so I added both. I’ve never added green olives before (tho’ I recall adding them to AR’s “Mother-in-Law Eggs” and liking them) and, while I may not add them routinely, I did enjoy them for something different than “the usual.”

 

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Nutrition

  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 433 mg
  • 144%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 441 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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