Black Olive Egg Salad
Creamy, flavorful and delicious, this black olive egg salad is the perfect lunch-time recipe. Easy to make, this entire creamy egg salad recipe comes together in under 40 minutes.
Ingredients
- 10 hard boiled eggs, peeled, chopped small
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- pinch black pepper, to taste
- ½ cup onion, diced small
- ½ cup celery stalks , diced small
- ¼ cup black olives, diced small
- 2 tablespoons jalapeño, minced, remove seeds and dice small
- 3-4 tablespoons dill , fresh dill
Equipment
- pot to boil the eggs
- large mixing bowl
Instructions
- Boil a pot of water for the eggs.
- In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt and pepper. Stir well.
- Add the diced onion, diced celery, diced black olives, diced jalapeno, and fresh chopped dill. Toss until well coated in the dressing.
- Once the water is boiling, cook the eggs in the boiling water for 10-11 minutes. This will give you firm center.
- Run the eggs under cool water to bring down the temperature. Once they are cool, peel and chop your eggs and add them to the bowl with the other ingredients. Toss the salad until everything is well combined.
- Chill the salad covered in the refrigerator for 30 minutes before serving.
Nutrition
Serving: 1serving, Calories: 141kcal, Carbohydrates: 4g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 16mg, Sodium: 598mg, Potassium: 135mg, Fiber: 1g, Sugar: 3g, Vitamin A: 222IU, Vitamin C: 12mg, Calcium: 49mg, Iron: 0.3mg