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    You are in: Home / Recipes / Kittencal's Egg or Tuna and Olive Salad Sandwiches Recipe
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    Kittencal's Egg or Tuna and Olive Salad Sandwiches

    Average Rating:

     17 Total Reviews

    Showing 1-17 of 17

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    • on July 27, 2011

      Count on Kittencal for another great recipe. I have 4 children 8 and under... I know how much time it can take to post a recipe. I thank Kittencal and so many others who are willing to help make the world of cooking better and easier for others.

      This is a keeper that the kids love and great for eating on a budget. : )

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    • on March 08, 2011

      As always, an awesome dish! I used 4 eggs and 1 can of tuna. The only other adjustments that I made were to add a celery stalk for some crunch & I ended up using about 1/2 cup mayo instead of 1/3 cup. I also added in some cajun seasoning along with the cayenne and a smidge of mustard to add some zip. Had this for lunch every day until it was gone! Easy, tasty, and filling! Thanks Kittencal :) I'll be using this one often!

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    • on June 16, 2010

      Fun egg salad! I think, though, for us (using seasoning salt), it is a little on the salty side. Other than that I will definitely make again, just cut back on the salt portion. Thanks Kittencal for a different egg salad.

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    • on June 07, 2010

      I thought the olives were a little strong-tasting, but they grow on you. I also thought it needed more than 1/3 c. of mayonnaise. I made egg salad to eat plain rather than on a sandwich. I used seasoning salt and cayenne.

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    • on March 10, 2010

      Wow...who would've ever thought this simple dish would be so addicting!? Wonderful! Thanks for sharing!

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    • on February 21, 2010

      I went with egg and served it over a bed of arugula with a light balsamic vinigrette. The egg sald had a delicious flavor especially with the olives. I added about 2 pinches of cayenne and a pinch of dry mustard and it had a nice kick to it. I made it the night before so the flavors could blend and it made for a very filling lunch the next day. Thanks once again Kitten

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    • on June 20, 2009

      We really enjoyed this recipe, I made it with tuna Great!!! It gets better the next day. thank you for another wonderful recipe

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    • on January 28, 2009

      Far from a wimpy egg salad! The olive flavor predominates, so I would call this an olive salad (it took a 10-oz jar of manzanilla olives), with the intensity toned down by egg salad. I used Season All, pepper and a dash of cayenne pepper; the black pepper stood out to my taste buds. It brought back memories of MDM who loved olives in her sandwiches. The tastes worked well with flax multi-grain bread as a sandwich. Thanks for posting, Kittencal, this makes an excellent lunch! Made for Zaar Cookbooks Tag.

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    • on December 07, 2008

      If you love egg salad and green olives you'll love them combined in this salad. Had it in fresh pita bread and with crunchy lettuce for today's lunch.

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    • on January 14, 2008

      This is a great salad! Thank you for sharing!

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    • on January 13, 2008

      Another wonderful recipe from Kittencal! I LOVE eggsalad, and I'm open to new recipes for it. This is just the right combinaiton of flavors, not at all too hot if that is what you might be afarid of. Love, love it. I could eat the whole bowl myself :), but I'll share.

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    • on August 30, 2007

      The olives were so nice in this. Did not even miss the dill which I almost always use in an egg salad.For spices I used 1/8tsp cayenne, 1/2tsp salt and 1/2tsp dry mustard powder. Did not add any pepper since the salad had enough peppery taste from the cayenne. Easy to make and very tasty. Thanks for posting.

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    • on July 01, 2007

      This is excellent - best egg salad I ever made.

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    • on April 08, 2007

      These were so good, that I couldn't stop eating them. And the olives really worked wel, even though I thought they were a little odd for an egg salad. I put a little less cayenne pepper, though, as I didn't want the salad to be too hot.

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    • on February 14, 2006

      This was so great! I like my egg salad chunky so I made the egg pieces large. I didn't have any pimento stuffed olives, so I used garlic stuffed olives. It gave it an interesting flavor. I also changed the black pepper to white pepper, cut the cayenne out, and added 1tsp of Old Bay Seasoning instead of the season salt. I ate this right out of the bowl. Thanks for a good start.

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    • on February 11, 2006

      Great egg salad. I made it as written except I cut the cayenne in half. I love olives and pimientos in egg salad. Thanx for sharing the recipe. I'll make this again.

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    • on August 26, 2004

      Good on multi grain bread with lettuce for hubby's lunch! I used Mrs Dash instead of seasoning salt, Hellman's Light, 1/4 tsp Keene's dry mustard & skipped the cayenne. Thanx Kitten!

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    Nutritional Facts for Kittencal's Egg or Tuna and Olive Salad Sandwiches

    Serving Size: 1 (609 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 401.3
     
    Calories from Fat 215
    53%
    Total Fat 23.9 g
    36%
    Saturated Fat 5.8 g
    29%
    Cholesterol 504.1 mg
    168%
    Sodium 522.8 mg
    21%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 4.8 g
    19%
    Protein 19.7 g
    39%

    The following items or measurements are not included:

    seasoning salt

    stuffed green olives

    Detailed Nutrition Values About Nutrition Info
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