Prep 15 mins
Cook 10 mins
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.
- 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
- Finely chop eggs and move to a bowl.
- Add the remaining ingredients. Salt and pepper to taste, mixing well.
Unbelievable! I had all the ingredients except parsley and had to use Kraft mayo so it was I little runny but still amazing. I can't wait to make it for DH when I get some Hellmans or Dukes. I never would have thought of kalamatas in egg salad! I also subbed vadalia onion for red and it was perfect, thanks!
This was such a different egg salad sandwich. Makes for such a wonderful change than the regular one. Capers add such a fantastic taste to these sandwiches. I made the recipe as written but probably added a few extra capers...I just so love them. I made these using Multigrain Ultra Thins and they are great because you get to taste the stuff inside and not just bread taste. And so much lighter tasting too. I did downsize the recipe since we were only two. Had this with Recipe #361513 and it was great together. Another great recipe Sharon and thanks for sharing. Made in memory of Sharon's DH
I enjoyed this from our usual mixture of mayo, salt and pepper. Was good on greens including radishes and cucumbers and the next day as sandwiches. Reviewed for Veg Tag/Swap July.