Briny Spanish Olive Egg Salad

Wondering what to do with all of those dyed Easter eggs? Don’t throw them away! Instead, make some easy and scrumptious egg salad for lunch.

This is a family recipe that I’ve made my own over time. I can’t remember a time this egg salad wasn’t in my life. My grandma enjoyed egg salad with Spanish olives as did my mom. I eventually swapped dijon mustard for yellow mustard and also added in the cayenne pepper, which was one of my babysitter Jen’s favorite spices. The recipe is lightly spiced with a welcomed brininess that offsets the richness of the mayo and egg yolks.

  • 8 eggs, hard boiled or hard steamed
  • 1/4 – 1/3 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1/3 cup chopped Spanish olives with pimentos
  • 1/8 tsp cayenne pepper (modify to spice preference)

Peel and chop hard boiled eggs.

Place the chopped eggs in a bowl and stir in mayonnaise, dijon mustard, and olives. Season with cayenne pepper. Stir and serve on bread or crackers. I really love eating this on Wasa bread.

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