egg and olive salad recipe

Written ByJenny Smyth Posted on
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The Best egg and olive salad recipe

I’ve been making this egg and olive salad recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a quick lunch or dinner. The combination of eggs, olives, and herbs is a classic one that never goes out of style.

I like to use fresh herbs like parsley and dill to add a bright, fresh flavor to the dish. The key to making a great egg salad is to use high-quality ingredients, so I always choose the best eggs I can find and use them in their entirety, including the yolks. This gives the salad a rich, creamy texture that’s just irresistible.

One of the things I love about this recipe is how versatile it is – you can serve it on its own as a light meal, or add some crusty bread or crackers for a satisfying snack. And because it’s so easy to make ahead of time, it’s perfect for busy families who need a no-fuss meal solution. Plus, it’s packed with protein and healthy fats from the eggs and olives, making it a nutritious choice for any occasion.

Over the years, I’ve experimented with different types of olives and herbs to find the perfect combination for our family. We like to use Kalamata olives for their rich, meaty flavor and pair them with fresh parsley and dill for a bright, fresh taste. This is definitely one of our favorite recipes – we make it at least once a week during the spring and summer months when fresh herbs are at their peak.

Whether we’re serving it as a main course or using it as a topping for sandwiches or salads, this egg and olive salad is always a winner in our household.

Egg and Olive Salad

4.8 from 1582 votes

A creamy and tangy egg salad with briny olives, perfect for sandwiches or as a side dish. The combination of hard-boiled eggs and chopped olives creates a satisfying texture and flavor.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

6 large eggs
1/2 cup pitted green olives, chopped
1/4 cup pitted black olives, chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Place the eggs in a medium saucepan and cover with cold water by 1 inch.
2Bring the water to a rolling boil over high heat, then cover the pan and remove it from the heat.
3Let the eggs sit in the hot water for 12 minutes for hard-boiled yolks.
4Drain the hot water and transfer the eggs to a bowl of ice water.
5Let them cool for 5 minutes until they are completely cold to the touch.
6Peel the eggs and discard the shells.
7In a mixing bowl, chop the peeled eggs into small pieces using a fork or potato masher until they are crumbly but still have some texture.
8Add the chopped green olives, black olives, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
9Stir everything together until well combined and creamy.
10Fold in the chopped fresh parsley until evenly distributed.
11Taste the salad and adjust seasoning with more salt or lemon juice if desired.
12Serve immediately on bread or lettuce leaves, or refrigerate for up to 3 days.

🔧Equipment

Medium saucepan
Mixing bowl
Fork or potato masher
Knife
Cutting board
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 25g💛Saturated Fat: 5g❤️Cholesterol: 370mg🧂Sodium: 780mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 14g

📝Notes

For a milder flavor, use only green olives or reduce the amount of black olives. You can also add diced celery or red onion for extra crunch.

Watch Video Of How Egg and Olive Salad Works

This egg and olive salad recipe is one of my go-to dishes for busy days when we need something quick and easy but still satisfying. It’s also perfect for family gatherings – everyone loves it!

One thing that makes this recipe so great is how versatile it is – you can serve it on its own as a light meal or add some crusty bread or crackers for a satisfying snack. And because it’s so easy to make ahead of time, it’s perfect for families who need a no-fuss meal solution.

❓ Frequently Asked Questions About Egg and Olive Salad

Q1: What type of olives should I use in this recipe?

You can use any type of olive you like in this recipe – Kalamata olives have a rich, meaty flavor that pairs well with eggs, but you can also try using green or black olives for a different twist.

Q2: Can I make this recipe ahead of time?

This egg salad recipe makes ahead time perfectly – simply prepare the ingredients according to your recipe card instructions (and be sure not to over-mix), then store in an air-tight container in the refrigerator until ready to serve.

Q3: How long does this egg salad keep in the refrigerator?

This egg salad will keep in the refrigerator for up to three days – after that point, its quality may begin to degrade.

Q4: Can I freeze this egg salad?

No – unfortunately this egg salad does not freeze well due to its high moisture content.

Q5: Can I add other ingredients to this recipe?

Of course! Feel free to get creative with your egg salad by adding chopped vegetables (like onions or bell peppers), cheese crumbles or chopped pickles – just remember not all ingredients work well together so test before adding new elements.

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