Egg & Olive Salad - Master Cookbook Recipe # 563
This Egg & Olive Salad is a savory, salty twist on a classic egg salad. The addition of green olives and a splash of olive juice adds a wonderful briny depth that pairs perfectly with creamy mayonnaise. It’s a quick, protein-packed option that's just as delicious on a sandwich as it is served with your favorite crackers.
This is recipe #563 in Tammy’s Master Cookbook.
Ingredients
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 Tbsp sliced green olives
- 1 tsp olive juice
- 1/4 tsp black pepper
Instructions
- Prep the Eggs: Peel your hard-boiled eggs. For a perfect dice, use an egg slicer to cut them in both directions, or chop them quickly in a bowl using a pastry blender.
- Season: Add the black pepper, sliced green olives, and that little splash of olive juice to the chopped eggs.
- Mix: Add the mayonnaise and stir everything together well using a fork. This helps you reach that perfect creamy consistency while keeping some texture in the eggs.
- Serve: Spread the salad onto your favorite bread for a hearty sandwich or serve it in a bowl alongside crisp crackers.
- Store: Keep any leftovers refrigerated in an airtight container.
Notes
Tammy's Tips
The secret to this recipe is the olive juice,it seasons the eggs in a way that plain salt just can't match! If you like a little extra crunch, you can add a finely diced stalk of celery, but I think the simplicity of the eggs and olives is what makes this truly special. It's a fantastic quick lunch that feels a little more "gourmet" than your standard egg salad. Enjoy, y'all!