I always start thinking about eggs around this time of year. Easter is just around the corner, and it always seems like there are more Easter eggs than you can eat by themselves. One of my favorite things to do with all those extra eggs is make egg salad. Just a side note on safety – don’t leave them out of the refrigerator too long and then eat them. I know that when I was young, we left them out all day and still ate them, but that is just not really safe.
Now, about the egg salad, this recipe is a bit more sophisticated than adding pickle relish and mayonnaise. It has olives, capers, and a touch of mustard. It probably doesn’t sound that different, but it really does taste wonderful, and is just about as easy as the more traditional version.
- 5 eggs, boiled
- 1 tsp. mustard
- 2 Tbsps. mayonnaise
- 1 Tbsp. capers
- 2 Tbsps. pimento stuffed green olives, chopped
- salt and pepper to taste
- Peel eggs and mash finely with a fork.
- Stir in remaining ingredients.