Egg Salad With Capers And Olives Recipes

EGG SALAD SANDWICH WITH OLIVES

Egg Salad Sandwich with Olives image

An Egg Salad Sandwich with Olives is an excellent way to take a basic egg salad recipe and make it extra special. It's quick and easy to make and a great way to use hardboiled eggs

Provided by Jessy Freimann

Number Of Ingredients 9

Ingredients

8 large hard boiled eggs, (peeled and roughly chopped)
3/4 cups green olives with pimentos, (roughly chopped)
2/3 cups mayonnaise
1 Tablespoon prepared yellow mustard
Kosher salt, (to taste)
Ground black pepper, (to taste)
Bread
Lettuce
Sliced tomato

Steps:

Boil eggs and plunge into an ice bath. Peel the eggs and roughly chop them. Add to a medium bowl.
Add chopped green olives, mayonnaise, mustard, salt and pepper and mix until well combined.
Taste and adjust seasonings to your liking.
Spread egg salad on bread and top with lettuce and tomato if you prefer. Serve immediately.

CREAMY EGG SALAD WITH CAPERS

Creamy Egg Salad with Capers image

Number Of Ingredients 9

Ingredients

8 hardboiled eggs, chopped
1-2 tablespoons light mayonnaise (I tend to go lighter on the mayo and heavier on the mustard, you decide based on your taste)
1-2 tablespoons your favorite mustard (I used a caramelized onion mustard from Stonewall Kitchen that was in my fridge and is completely awesome)
2 celery stalks, small diced
salt and pepper to taste
2 tablespoons capers, drained and roughly chopped
sliced tomatoes
thin sliced red onion
additional capers

Steps:

In a large bowl combine chopped hard boiled egg, mayo, mustard, celery, capers, salt and pepper. Gently stir until thoroughly combined. Serve on toasted bread of choice (bagels, rye, flatbread crackers are all my favorite) along with sliced tomato, sliced red onion and capers sprinkled on top.

NOT YO MOMMA'S EGG SALAD

Not Yo Momma's Egg Salad image

This curried egg salad is kicked up a notch with olives, capers, and roasted red peppers.

Provided by yvonnelong

Categories Salad Egg Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

4 hard-boiled eggs, chopped
4 pitted green olives, chopped
1 tablespoon jarred roasted red peppers, chopped
1 teaspoon capers
2 tablespoons mayonnaise
¼ teaspoon curry powder
salt and ground black pepper to taste

Steps:

Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 2.2 g, Cholesterol 429.2 mg, Fat 22.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 5 g, Sodium 534 mg, Sugar 1.5 g

KITTENCAL'S DELI-STYLE EGG AND OLIVE SALAD

Kittencal's Deli-Style Egg and Olive Salad image

This is a deli-quality egg salad and one I have made many times in the past to serve a luncheons and buffets and always receive rave reviews! --- for a change of pace this is great stuffed between pita bread with a leaf of lettuce, plan ahead the egg mixture must be chilled for several hours or even overnight to blend the flavors, the amounts listed should give you 4 to 5 sandwiches, please add in the olives they are what really makes this recipe! :)

Provided by Kittencalrecipezazz

Categories < 4 Hours

Time 2h

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 ounce) package cream cheese, very soft
1/4-1/3 cup mayonnaise (not salad dressing)
1 teaspoon prepared mustard
1 pinch dill (optional)
8 hard-boiled eggs, chopped
1 celery rib, finely diced
2 green onions, chopped
1/3-1/2 cup green pimento stuffed olive (do not chop and hand-squeeze out excess moisture)
seasoning salt & freshly ground black pepper (to taste)
Tabasco sauce (optional and to taste)

Steps:

In a bowl, combine first 4 ingredients until smooth and well combined.
Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 6.5, Cholesterol 320.2, Sodium 256.1, Carbohydrate 5.1, Fiber 0.3, Sugar 2.5, Protein 11.4

EGG SALAD WITH CAPERS AND OLIVES

Egg Salad With Capers and Olives image

You can even eat this for breakfast! Stuff in a pita, on top of toast, and top with a few cucumber slices and tomato-Yum! Cook time is the time it takes to cook eggs. Adapted from Mollie Katzen's Sunlight Cafe cookbook.

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 hard-boiled eggs
2 tablespoons red onions, minced
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons red bell peppers, minced
2 tablespoons kalamata olives, pitted and minced
1 tablespoon parsley, minced
1 tablespoon capers
salt and pepper

Steps:

Finely chop eggs and move to a bowl.
Add the remaining ingredients. Salt and pepper to taste, mixing well.
Enjoy!

EGG SALAD WITH BACON AND OLIVES

Egg Salad With Bacon and Olives image

This is my favorite way to make egg salad. It sort of evolved over the years and it can be eaten on its own, served over salad or stuffed into whole wheat pita. Any way you serve it tastes great.

Provided by Nessie in New York

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs
1/2 yellow onion, diced
1 strip roasted red pepper, chopped
9 green olives, pitted and minced
3 slices bacon, cooked and chopped (I use turkey bacon)
1/4 cup mayonnaise (Hellman's has a good light version)
paprika

Steps:

Chop hard boiled eggs and put into a bowl.
Add chopped onion, red pepper, olives and bacon.
Mix in the mayo.
Sprinkle with Paprika.

Nutrition Facts : Calories 215.3, Fat 16.5, SaturatedFat 4.2, Cholesterol 287.6, Sodium 342.5, Carbohydrate 5.9, Fiber 0.4, Sugar 2.4, Protein 10.5

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

Egg Salad Sandwiches With Green Olive, Celery and Parsley image

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.

Provided by David Tanis

Categories snack, finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 11

Ingredients

4 large eggs, boiled 9 minutes, chilled in ice water and peeled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts, with leaves
Salt and pepper
1/2 cup roughly chopped green olives
Pinch of red-pepper flakes
1/2 cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

Steps:

Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

EGGPLANT WITH CAPERS AND OLIVES

Eggplant With Capers and Olives image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

Provided by Engrossed

Categories European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 large eggplant, cut into small cubes
1 onion, quartered and thinly sliced
1 -2 garlic clove, minced
1/2-3/4 cup celery, chopped
1 tablespoon tomato sauce
3 tablespoons water, more if needed
3 -4 tablespoons capers, rinsed
12 pitted black olives, chopped
6 stuffed green olives, chopped
2 -3 tablespoons wine vinegar
1 tablespoon sugar
salt and pepper, to taste
lemon slice, to garnish

Steps:

A large, nonstick skillet with a cover works best for this recipe.
Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
Return eggplant to pan, add capers, and olives.
Heat the vinegar with the sugar and add to eggplant mixture.
Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
Serve hot or or cold, with slices of lemon.

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