Egg and Olive Salad

  • Yield 2 servings
  • Prep 5 mins
  • Cook 0 mins

Salty olives from the grocery's olive bar (we like Sicilian olives marinated with oil and garlic) star in this quick-and-easy (and eggy) sandwich spread.


4 hard-cooked eggs, chopped
6 large unstuffed green olives
3 tablespoons mayonnaise
1/2 teaspoon Dijon mustard


  1. Combine all ingredients in a small bowl. Stir gently.

Recipe by Jane Ellen Hogan, Rochester, N.Y.



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