Olive and Mustard Egg Salad |
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My mother loves olives, all kinds of olives. This recipe
calls for the large green olives stuffed with pimentos - lovely
gourmet foods. Their salty tang is a lovely complement to
egg salad, and if you love olives too you will no doubt adore
this recipe.
(As you may have guessed, this is my mom’s favorite
recipe.)
The onion is optional here – I like it but I’m
biased because I generally like onions in my egg salad. I
would try the recipe first without and see how the olives
alone carry the flavor for you. Plus, the hot mustard gives
it more kick but the Dijon balances the tang of the olives
more.
 4
Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
2 tablespoons Pimento-Stuffed Green Olives, chopped (about
5 or 6 large olives)
1 teaspoon Sweet white onion (optional), finely chopped
1 teaspoon Hot Prepared Mustard (or Dijon)
1/8 teaspoon Paprika
1 tablespoon Fresh Parsley, finely chopped
1 tablespoon Sweet Pickle Relish
To taste: Salt & Freshly Ground Black Pepper (about 1/8
to 1/4 tsp of each)
Instructions:
In a large bowl, combine the mayonnaise, mustard, relish and
paprika. Add the rest of the ingredients, half of the parsley
and mix well.
Season to taste with salt & the ground black pepper.
Garnish with the rest of the parsley.
Chill for at least one hour before serving to help the flavors
combine.
Note: calories shown are for
egg salad portion only, not for bread, salad or other additions
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