Egg Salad With Olives

Hard cooked eggs with red bell pepper, mustard, mayonnaise, red onion, Kalamata olives, capers, parsley, salt and pepper. Serve on crackers or garlic toast as an appetizer, or top tomato slices with egg salad as brunch or side dish.

Ingredients -

4 Hard-Cooked Eggs
2 tablespoons minced Red Onion
2 tablespoons Mayonnaise
1 teaspoon Prepared Mustard
2 tablespoons minced Red Bell Pepper
2 tablespoons minced Pitted Kalamata Olives
1 tablespoon minced Parsley
1 tablespoon Capers (optional)
Salt and Pepper

Preparation:

1. Finely dice hard-cooked eggs. Add egg to medium bowl.

2. Add minced red onion, mayonnaise, mustard, red bell pepper, Kalamata olives, parsley, capers, salt and pepper. Stir to combine.

3. Refrigerate in a tightly sealed container until ready to serve.

Cooking Tip

Kalamata Olives

Kalamata olives are readily available in most supermarkets and specialty food stores.

Cooking Tip

Ice Cold Water

Hard cooked eggs should immediately be rinsed in, and then left in very cold water after cooking.