Kittencal’s Deli-Style Egg and Olive Salad π₯π₯
Recipe Overview
- Preparation Time: 2 hours
- Total Time: 2 hours
- Servings: 5
- Calories per Serving: 232
- Rating: βββββ (5 stars)
Description
This deli-quality egg salad recipe is a tried and true favorite, perfect for luncheons, picnics, or simply as a delicious sandwich filling. I have made it countless times, and it always garners rave reviews! The blend of creamy textures, tangy mustard, and the delightful addition of olives makes this egg salad truly exceptional. For a delightful twist, try it stuffed between pita bread with a crisp leaf of lettuce. Be sure to plan ahead as the egg mixture requires a few hours of chilling to allow the flavors to meld together beautifully.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 | Cream cheese |
| 1/4 – 1/3 cup | Mayonnaise |
| 1 | Prepared mustard |
| 1 | Dill (fresh or dried) |
| 8 | Hard-boiled eggs |
| 1 | Celery rib |
| 2 | Green onions |
| 1/3 – 1/2 cup | Sliced green olives |
| Salt and pepper to taste | |
| Tabasco sauce (optional) |
Instructions
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In a mixing bowl, combine the cream cheese, mayonnaise, prepared mustard, and dill. Mix until smooth and well combined.
-
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Add in the chopped hard-boiled eggs, finely diced celery, sliced green onions, and the star of the show – the sliced green olives. Mix everything together until all ingredients are evenly distributed.
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Season the mixture with a sprinkle of salt and pepper to taste. If you’re feeling adventurous, add a dash of Tabasco sauce for a hint of heat and extra flavor.
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Cover the bowl with plastic wrap or a lid, and chill the egg salad in the refrigerator for at least 2 hours. For even better results, let it chill overnight to allow the flavors to develop fully. The longer it chills, the more flavorful it becomes!
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When you’re ready to serve, scoop a generous portion of the egg and olive salad onto pita bread. You can also enjoy it on your favorite sandwich bread, as a wrap filling, or atop a bed of fresh greens.
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For a classic presentation, use about 1/3 to 1/2 cup of the egg salad for each sandwich. Spread it evenly, add some crisp lettuce leaves for freshness, and enjoy your deli-style egg and olive salad creation!
Serving Suggestions
- Sandwiches: Spread this creamy egg and olive salad between two slices of your favorite bread for a classic deli-style sandwich.
- Wraps: Roll up the egg salad in a soft tortilla with some crunchy lettuce for a portable lunch option.
- Salad Topping: Spoon a dollop of this salad over a bed of mixed greens for a satisfying and flavorful salad.
- Appetizer: Serve small scoops of the egg salad on crackers or cucumber slices for an elegant appetizer at your next gathering.
Tips and Tricks
- Chilling Time: Don’t skip the chilling step! Allowing the flavors to meld in the refrigerator for a few hours or overnight truly enhances the taste of this salad.
- Customize to Taste: Feel free to adjust the amount of mayonnaise, mustard, or olives to suit your preferences. Add more Tabasco for a spicier kick!
- Make Ahead: This salad keeps well in the refrigerator for up to 3 days, making it a perfect make-ahead dish for busy days or meal prep.
Nutritional Information (per serving)
- Calories: 232
- Total Fat: 18.3g
- Saturated Fat: 6.5g
- Cholesterol: 320.2mg
- Sodium: 256.1mg
- Carbohydrates: 5.1g
- Dietary Fiber: 0.3g
- Sugars: 2.5g
- Protein: 11.4g
Enjoy this delightful deli-style egg and olive salad, a perfect blend of creamy, tangy, and savory flavors! Whether you’re packing it for lunch, serving it at a gathering, or simply enjoying it at home, this recipe is sure to become a favorite in your kitchen. Bon appΓ©tit! π₯ͺπ₯
