I have no doubt mentioned before that I am an olive lover. I
have quite the collection, and incorporate them into as many dishes as
possible. It occurred to me that I hadn’t yet added them to egg salad, so
that’s what I did. Basically I just added tasty Kalamata olives to my usual
recipe for egg salad, and boy did it kick it up a notch! My guess is that I’m
never going to make egg salad again without adding olives.
Egg Salad with Kalamata Olives
4 hard-boiled eggs.
½ c. chopped Kalamata olives*
½ c. finely chopped celery
1 T. capers
1 heaping t. Dijon mustard
1 heaping T. Duke’s mayonnaise
1 heaping T. sour cream
1 t. dill pickle juice
Salt and freshly ground black pepper, to taste
These are, essentially, the measurements that I used. When I’m making egg salad, I just throw things together. Generally speaking, here I used an equal portion of chopped eggs, olives, and celery, and then added the rest of the ingredients to get the flavor and the texture that I wanted. By no means consider this carved in stone. Do what you like here.
*I chopped my olives by throwing them into a little mini high-speed blender, and pulsing it a couple of times. That made it super easy to do.
4 hard-boiled eggs.
½ c. chopped Kalamata olives*
½ c. finely chopped celery
1 T. capers
1 heaping t. Dijon mustard
1 heaping T. Duke’s mayonnaise
1 heaping T. sour cream
1 t. dill pickle juice
Salt and freshly ground black pepper, to taste
These are, essentially, the measurements that I used. When I’m making egg salad, I just throw things together. Generally speaking, here I used an equal portion of chopped eggs, olives, and celery, and then added the rest of the ingredients to get the flavor and the texture that I wanted. By no means consider this carved in stone. Do what you like here.
*I chopped my olives by throwing them into a little mini high-speed blender, and pulsing it a couple of times. That made it super easy to do.
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