Olive and Egg Salad Recipe

Olive and Egg Salad will bring the taste of Southern Europe into your dining room. This simple to prepare salad is equally good as a side salad or a light lunch.

In this egg salad recipe, the oil from olives is a "good" cholesterol oil and constant use of olives in the diet may explain why Italian and Greek people enjoy longevity. If you like anchovies, it is a good idea to add a few as garnish. This increases the salt content, so be sure to taste before seasoning. Submitted by David McCarthy, Australia


  • 8 eggs
  • 1/2 cup mayonnaise
  • 1 tsp ground black pepper
  • 1/4 tsp paprika
  • 2 Tbsp pimento-stuffed green olives, chopped


Place eggs in a saucepan with enough cold water to cover, and bring to a boil.

Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel, and chop.

In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives.

Refrigerate until serving.


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