Here’s a quick and tasty egg salad recipe that’s sure to please the olive lover in you. I love how the crunch of the celery gives you a light, bright flavor while the green olives lend a bit of tartness to an overall egg-based dish. This egg salad with olives and celery recipe is simple to whip up!
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Start by hard boiling your eggs. I used three medium-sized eggs for this recipe, which was enough for two small sandwiches, or in this case, to use as an open-faced dip. I boiled for approximately 8 minutes on medium heat after the water came to a boil. Remove from heat, rinse with cool water, and as soon as the eggs are cool enough to handle, peel them.
Dice your celery and green olives. This is about 3 stalks of celery and about 12 olives. Set aside until needed.
Slice your eggs and then dump them into a mixing bowl. You do have an egg slicer, don’t you? Mine is as old as the hills, but it gets the job done. Here’s a no-frills egg slicer that’s a bit more modern.
Add the mayonnaise and salt and pepper; mix lightly with fork. Add in the celery and olives and mix lightly. Taste and add more seasoning if needed.
Serve it immediately and enjoy.
Here, I served it with some crusty rolls for easy open-faced sandwiches. If making ahead, store in refrigerator until ready to serve.
Note: This post contains affiliate links to Amazon products.
- 3 hard boiled eggs, peeled and sliced
- ¼ c. mayonnaise
- 3 stalks celery; diced
- 12 green olives, diced
- salt and pepper, to taste
- Hard boil eggs; cool and peel. Using an egg slicer, slice eggs and add to a medium-sized mixing bowl.
- Add mayonnaise and salt and pepper. Mix lightly with a fork.
- Add celery and olives. Mix lightly.
- Serve immediately or store in refrigerator up to 24 hours.
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