Egg Salad With Capers and Olives

Total Time
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.

Ingredients Nutrition


  1. Finely chop eggs and move to a bowl.
  2. Add the remaining ingredients. Salt and pepper to taste, mixing well.
  3. Enjoy!


Most Helpful

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!

lovemycrock June 04, 2012

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

FrenchBunny October 24, 2010

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.

COOKGIRl July 08, 2010

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