Olive-Studded Egg Salad
Olive-Studded Egg Salad blends creamy, well-seasoned eggs with briny pimento-stuffed green olives for a punchy contrast in every bite. The paprika and black pepper add gentle warmth while mayonnaise ties it all together. Perfect for lunch sandwiches, crackers, or a light dinner alongside crisp greens.
- Prep15 min
- Cook10 min
- Serves4
- DifficultyEasy
- 1
Place the eggs in a saucepan and cover them with water.
- 2
Bring to a boil, cover, remove from the heat, and let the eggs sit in the hot water for 10 to 12 minutes.
- 3
Take the eggs out of the hot water, cool them under cold running water, peel, and chop.
- 4
Combine the eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or a fork until smooth.
- 5
Gently stir in the olives. Refrigerate until ready to serve.
- Calories 327.36 kcal Moderate
- Protein 12.09 g Good Source
- Carbs 0.77 g Moderate
- Total Fat 30.74 g High
- Saturated Fat 5.41 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 360.56 mg High
- Sodium 530.52 mg High
- Fiber 0.72 g Low Source
- Sugar 0.04 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 48.36 mg Low Source
- Iron 1.61 mg Low Source
- Potassium 19.13 mg Low Source
- Vitamin A 181.77 mcg_rae Good Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 6.0 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
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