Egg Salad with Capers and Olives Recipe

Egg salad doesn't have to be restricted to lunchtime. Stuff it into a pita or just pile it on a piece of toast and top it with a slice or two of cucumber or ripe tomato.


  1.     1/4 cup minced red onion
  2.     1/4 cup minced red bell pepper
  3.     1/4 cup finely chopped pitted kalamata olives (about 8 olives)
  4.     1/4 cup light mayonnaise
  5.     2 tablespoons minced fresh parsley
  6.     2 tablespoons drained capers
  7.     2 teaspoons prepared mustard
  8.     1/2 teaspoon salt
  9.     1/4 teaspoon freshly ground black pepper
  10.     8 hard-cooked large eggs, finely chopped


Place ingredients in a medium bowl, and toss gently to combine.

Yield: Makes 4 servings


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