Recipe by Sharon123
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.
Top Review by lovemycrock
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!
- 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