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READY IN 25 mins

Egg Salad III

Read Reviews (87)

"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." — OLIVIES

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Original recipe makes 2 cups Change Servings

8 eggs
1/2 cup mayonnaise
1 teaspoon ground black pepper

1/4 teaspoon paprika
2 tablespoons chopped pimento-stuffed green olives

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Directions

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.
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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PREP 15 mins
COOK 10 mins
READY IN 25 mins

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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!

—ETOTARO

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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.

—AKROARKJR

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102 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.

—JUSTCYN

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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.

—DeirdreDee

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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.

—MARY MOON

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Sep 18, 2003

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

—DPESCATORE

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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.

—Suki

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Apr 17, 2003

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. Thanks Stacey!

—BABSKITCHEN

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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.

Nutritional Information

Egg Salad III

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 349
Calories from Fat: 293

% Daily Value *
Total Fat 32.6g 50 %
Saturated Fat 6.5g 32 %
Cholesterol 433mg 144 %
Sodium 441mg 18 %
Potassium 152mg 4 %
Total Carbohydrates 2.2g < 1 %
Dietary Fiber 0.3g 1 %
Protein 13g 26 %
Sugars 1.1g
Vitamin A 14 %
Vitamin C 2 %
Calcium 8 %
Iron 22 %
** Thiamin 6 %
Niacin 22 %
Vitamin B6 19 %
Magnesium 5 %
Folate 27 %

* 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.