Egg salad with olives and spices
Discover the perfect blend of flavors with our Egg Salad with Olives and Spices. Made with 8 hard-boiled eggs, creamy mayonnaise salad dressing, a dash of black pepper and paprika, and savory olives, this easy-to-make recipe is perfect for a quick lunch or light dinner. Enjoy a deliciously satisfying and protein-packed dish that will leave your taste buds wanting more!
- 07 Mar 2025
- Cook time 10 min
- Prep time 15 min
- 2 Servings
- 5 Ingredients
Egg salad is a classic, versatile dish that can be enjoyed in many forms. This version of egg salad includes a delightful twist with the addition of olives and spices, making it a flavorful and satisfying option for any meal. Perfect for sandwiches, wraps, or simply on its own, this recipe brings together the creaminess of mayonnaise with the zestiness of black pepper, paprika, and olives.
Ingredients:
Instructions:
- Place the 8 large eggs in a saucepan and cover them with water.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover the saucepan, and let the eggs simmer gently for 10-12 minutes.
- After cooking, transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. This will make them easier to peel.
- Once the eggs are cooled, gently tap them on a hard surface to crack the shell, and peel them.
- Chop the peeled eggs into small, bite-sized pieces. Place the chopped eggs in a large mixing bowl.
- Slice the 10 olives into thin rounds or small pieces, depending on your preference. Add the sliced olives to the mixing bowl with the eggs.
- Add 1/2 cup mayonnaise salad dressing to the bowl.
- Sprinkle 1 teaspoon of black pepper and 1/4 teaspoon of paprika over the mixture.
5. Mix the Ingredients:
- Gently stir all the ingredients together until well combined. Ensure that the mayonnaise evenly coats the eggs and olives.
6. Taste and Adjust:
- Taste the egg salad and adjust seasoning if necessary. You can add more black pepper or paprika to your liking.
- Transfer the egg salad to a serving dish or store it in an airtight container in the refrigerator until ready to serve.
- Serve chilled on a bed of lettuce, as a sandwich filling, or with crackers.
Tips:
- Start by boiling the eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook for 10-12 minutes. Once done, transfer the eggs to a bowl of ice water to cool before peeling.
- Chop the eggs to your preferred consistency: Some people like larger chunks in their egg salad, while others prefer a finer texture. Adjust the chopping to your taste.
- Combine the ingredients carefully: In a large bowl, mix the chopped eggs, mayonnaise, black pepper, paprika, and chopped olives together until well combined.
- Let it chill: For the best flavor, let the egg salad sit in the refrigerator for at least 30 minutes before serving. This allows the spices to meld and enhances the overall taste.
- Adjust seasonings to taste: Depending on your preference, you can add more black pepper or paprika. You can also add a pinch of salt if desired, though the olives will already contribute a salty flavor.
- Experiment with add-ins: This egg salad can also be customized with additional ingredients like chopped celery, green onions, or fresh herbs for extra crunch and flavor.
This egg salad with olives and spices is a delicious and easy-to-make dish that brings a zesty twist to the traditional egg salad. It's perfect for a quick lunch, a picnic, or a light dinner. The combination of creamy mayonnaise, tangy olives, and aromatic spices makes every bite a delight. Serve it on bread, in a wrap, or enjoy it as a side dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 470kcal | 23% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 0.84g | 2% |
| Sugar 2.57g | 3% |
| Fat | |
| Fat 36g | 43% |
| Saturated 9g | 31% |
| Cholesterol 830mg | - |
| Vitamins | |
| Vitamin A 380ug | 42% |
| Choline 680mg | 123% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.84mg | 65% |
| Vitamin B3 0.06mg | 0% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 2.04ug | 85% |
| Vitamin C 0.27mg | 0% |
| Vitamin E 4.00mg | 27% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 5mg | 50% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 300mg | 9% |
| Selenium, Se 66ug | 117% |
| Sodium, Na 980mg | 65% |
| Zinc, Zn 2.61mg | 24% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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