Best Olive Egg Salad Recipes
EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY
This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.
Provided by David Tanis
Categories snack, finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 11
Steps:
- Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
- Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
- Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.
KITTENCAL'S EGG OR TUNA AND OLIVE SALAD SANDWICHES
This is so good you won't be able to keep your spoon out of the bowl for a taste! ---it's great in a sandwich stuffed in a pita or scooped on a large lettuce leaf, I have served this many times for a luncheon get together and everyone loves it! --- the amounts listed are usually what I use for 8 eggs but the exact measurements do not really matter just use whatever you wish for the amount of eggs you make, I purchase the pimento-stuffed olives for this and I say the more you use the better! after slicing the olives make certain to hand-squeeze out as much of the moisture as possible --- plan ahead slightly the mixture needs to chill for a few hours before using.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 3 sandwiches
Number Of Ingredients 10
Steps:
- Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
- Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
- Cover and refrigerate for 2 or more hours to blend the flavors.
- Divide the mixture to make sandwiches.
- Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.
Nutrition Facts : Calories 401.4, Fat 24, SaturatedFat 5.9, Cholesterol 504.1, Sodium 522.8, Carbohydrate 25.6, Fiber 1.2, Sugar 4.8, Protein 19.8
KITTENCAL'S DELI-STYLE EGG AND OLIVE SALAD
This is a deli-quality egg salad and one I have made many times in the past to serve a luncheons and buffets and always receive rave reviews! --- for a change of pace this is great stuffed between pita bread with a leaf of lettuce, plan ahead the egg mixture *must* be chilled for several hours or even overnight to blend the flavors, the amounts listed should give you 4 to 5 sandwiches, please add in the olives they are what really makes this recipe! :)
Provided by Kittencalrecipezazz
Categories < 4 Hours
Time 2h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine first 4 ingredients until smooth and well combined.
- Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
- Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
- If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.
Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 6.5, Cholesterol 320.2, Sodium 256.1, Carbohydrate 5.1, Fiber 0.3, Sugar 2.5, Protein 11.4
CURRIED OLIVE EGG SALAD
Accessorizing the humble egg salad sandwich with olives, curry powder and celery seed really bumps up the flavor of lunch. -Anita Doyle, Dodgeville, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad.
Nutrition Facts : Calories 398 calories, Fat 20g fat (4g saturated fat), Cholesterol 329mg cholesterol, Sodium 893mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
TUNA, GREEN OLIVE, AND EGG SALAD SANDWICHES
Steps:
- Whisk olive oil, lemon juice, salt, black pepper, and paprika. Add green olives, tuna, onion, parsley. Stir to combine, leaving tuna in chunks. Arrange tomato on 4 slices on ciabatta
EGG OLIVE SALAD SANDWICHES
My mom used to put a booth in a local church's fall craft bazaar. The church ladies made these sandwiches every year. They are simply amazing. I went back to the bazaar this past fall for the first time in years... They were still making the same sandwiches, but I didn't get one -- they were sold out!! The recipe comes from the church's cookbook. The book suggests only Sunbeam white bread, but since when do I follow rules?! Pita bread, whole grain bread, wheat bread, or just a a bed of lettuce... It's all good. :)
Provided by gypsysoul
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Chop eggs and olives finely. The finer, the better. If you're adventurous, use a food processor.
- Mix all ingredients gently by hand.
- Tightly cover and cool the mixture for a few hours, maybe even overnight.
- Make into sandwiches and cut into quarters or use cookie cutters to make fun shapes.
- **start with a 1/2 cup of mayonnaise and add as needed **.
Nutrition Facts : Calories 470.1, Fat 43.6, SaturatedFat 6.6, Cholesterol 272.6, Sodium 2052.4, Carbohydrate 14, Fiber 5, Sugar 3.7, Protein 10.6
POTATO, EGG AND OLIVE SALAD
Slice pitted black olives for this Potato, Egg and Olive Salad. You'll love the dramatic look and zesty flavor in this Potato, Egg and Olive Salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Arrange sliced potatoes and eggs on serving platter.
- Sprinkle with olives, cheese and parsley.
- Drizzle with dressing.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
AMISH EGG & OLIVE SALAD
This is a wonderful and delicious egg salad recipe that comes from one of my Amish cookbooks.
Provided by Kimberly Kay
Categories Other Side Dishes
Time 40m
Number Of Ingredients 6
Steps:
- 1. Chop eggs into small chunks.
- 2. Fold in remaining ingredients and chill.
- 3. Serve on bread or rolls with lettuce leaves (or can be served as a side dish).
OLIVE AND EGG SALAD SANDWICHES
I like putting green olives in egg salad. This is a quick and easy version.
Provided by Carolyn Haas
Categories Sandwiches
Time 10m
Number Of Ingredients 8
Steps:
- 1. Chop eggs and olives. Add onions and mustard.
- 2. Mix together with mayonnaise and seasonings.
- 3. Layer spinach leaves on 2 slices of bread, cover each with half of the egg salad. Cover with other slices of bread.
OLIVE EGG SALAD
I was craving egg salad the other day, so I made this version. It turned out really good. You can add as much or as little of any of the ingredients as you like. This is also a great way to use up those extra Easter eggs.
Provided by Melanie B @MelBelle
Categories Other Salads
Number Of Ingredients 6
Steps:
- Set the eggs to hard boil. I put the eggs in a small pan of water, bring to a boil. Turn off the stove, but leave the pan on the burner and cover. Let sit for 18 minutes. When the timer goes off, drain the hot water, and run cold water over the eggs. Let cool, then dice the eggs.
- While the eggs are getting hard boiled, get everything else ready. Finely chop the olives. I use the queen sized green pimento stuffed olives. Cube the pickle. I used 2 petite dill pickles, or probably half (or maybe less) of a regular sized pickle.
- Add the ground mustard, salt and pepper to taste. Add enough mayonnaise to your desired consistency. I enjoyed this on toasted white bread. YUM!
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