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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 216g Recipe makes 3 cups) The following items or measurements are not included below: 1/2 teaspoon seasoning salt 1 1/2 cups pimento stuffed olives |
||
| Calories 416 | ||
| Calories from Fat 277 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.8g | 47% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 9.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 716mg | 238% | |
| Sodium 487mg | 20% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 12.4g | 4% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 4.6g | ||
| Protein 21.6g | 43% | |
Kittencal's Kicked-Up Egg N' Olive Salad
By: KITTENCAL
Aug 12, 2004
This is my own creation that I have been making for over 25 years, trust me you won't be able to keep your spoon out of the bowl for a taste lol! 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 togther and everyone loves it! --- the amounts listed are usually what I use for 10 eggs but the exact measurments do not really matter just use whatever you wish for the amount of eggs you make, I purchase the stuffed manzanilla 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 --- you will love this!
3 cups
Ingredients
- 10 hard-boiled eggs (peeled and rinsed over cold water then patted dry using a paper towel)
- 2 green onions, chopped small, to taste
- 1/2 teaspoon seasoning salt or white salt (or to taste)
- 1 1/2 cups stuffed pimento stuffed olives (halved and hand squeezed to remove all moisture)
- 1/2 cup mayonnaise (or to taste)
- 1 teaspoon fresh ground black pepper (or to taste)
- 1 pinch cayenne pepper or Tabasco sauce (optional and to taste)
Directions
1
Slice the cooked eggs using an egg slicer or coarsley chop use a fork.2
Add in all remaining ingredients; lightly mix with a large spatuala or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).3
Cover and refrigerate for 2 or more hours to blend the flavors.4
Use as desired.5
Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.
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- Course > Salads
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Dreamer in Ontario
On Feb 28, 2008
If you love and salad and green olives you'll love this salad. Had it in fresh pita bread and with crunchy lettuce for today's lunch.
From: Luvin' Texas
On Jan 13, 2008
Another wonderful recipe from Kittencal! I LOVE eggsalad, and I'm open to new recipes for it. This is just the right combinaiton of flavors, not at all too hot if that is what you might be afarid of. Love, love it. I could eat the whole bowl myself 
, but I'll share.
From: Chef Dudo
On Aug 30, 2007
The olives were so nice in this. Did not even miss the dill which I almost always use in an egg salad.For spices I used 1/8tsp cayenne, 1/2tsp salt and 1/2tsp dry mustard powder. Did not add any pepper since the salad had enough peppery taste from the cayenne. Easy to make and very tasty. Thanks for posting.
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