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Nutrition Facts
Serving Size 1 sandwiches 415g Recipe makes 3 sandwiches) The following items or measurements are not included below: 1/2 teaspoon seasoning salt 1/3 cup stuffed green olives
Calories 401
Calories from Fat 215		(53%)
Amount Per Serving		%DV
	Total Fat 24.0g	36%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 7.0g
	Trans Fat 0.0g
Cholesterol 572mg		190%
Sodium 579mg		24%
Potassium 236mg		6%
Total Carbohydrate 25.6g		8%
	Dietary Fiber 1.2g	4%
	Sugars 4.8g
Protein 19.8g		39%
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Kittencal's Egg or Tuna and Olive Salad Sandwiches

Recipe #97601 | 10 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Aug 12, 2004

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.

3 sandwiches (change servings and units)

Ingredients

8 hard-boiled eggs (peeled and rinsed over cold water then patted dry using a paper towel OR two 7-ounce cans of tuna, d)
2 green onions, chopped small, to taste
1/2 teaspoon seasoning salt or white salt (or to taste)
1/3 cup pimento stuffed green olive (halved and hand squeezed to remove all moisture)
1/3 cup mayonnaise (or to taste)
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper or Tabasco sauce (optional and to taste)
4-6 slices fresh bread (or use pitas)
lettuce (optional)
sliced tomato (optional)

Directions

1
Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
2
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).
3
Cover and refrigerate for 2 or more hours to blend the flavors.
4
Divide the mixture to make sandwiches.
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: Chef susan from Sandpoint,Idaho

On Jun 20, 2009

We really enjoyed this recipe, I made it with tuna Great!!! It gets better the next day. thank you for another wonderful recipe

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From: KateL

On Jan 28, 2009

Far from a wimpy egg salad! The olive flavor predominates, so I would call this an olive salad (it took a 10-oz jar of manzanilla olives), with the intensity toned down by egg salad. I used Season All, pepper and a dash of cayenne pepper; the black pepper stood out to my taste buds. It brought back memories of MDM who loved olives in her sandwiches. The tastes worked well with flax multi-grain bread as a sandwich. Thanks for posting, Kittencal, this makes an excellent lunch! Made for Zaar Cookbooks Tag.

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From: Dreamer in Ontario

On Dec 7, 2008

If you love egg salad and green olives you'll love them combined in this salad. Had it in fresh pita bread and with crunchy lettuce for today's lunch.

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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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