11 Reviews of Kittencal's Egg or Tuna and Olive Salad Sandwiches

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.

From: Studentchef

On Apr 8, 2007

These were so good, that I couldn't stop eating them. And the olives really worked wel, even though I thought they were a little odd for an egg salad. I put a little less cayenne pepper, though, as I didn't want the salad to be too hot.

From: Bippie

On Feb 14, 2006

This was so great! I like my egg salad chunky so I made the egg pieces large. I didn't have any pimento stuffed olives, so I used garlic stuffed olives. It gave it an interesting flavor. I also changed the black pepper to white pepper, cut the cayenne out, and added 1tsp of Old Bay Seasoning instead of the season salt. I ate this right out of the bowl. Thanks for a good start.

From: *Parsley*

On Feb 11, 2006

Great egg salad. I made it as written except I cut the cayenne in half. I love olives and pimientos in egg salad. Thanx for sharing the recipe. I'll make this again.

From: CountryLady

On Aug 26, 2004

Good on multi grain bread with lettuce for hubby's lunch! I used Mrs Dash instead of seasoning salt, Hellman's Light, 1/4 tsp Keene's dry mustard & skipped the cayenne. Thanx Kitten!

From: Beth Hayden

On Jul 1, 2007

This is excellent - best egg salad I ever made.

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 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

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.

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.