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+ servings
olive egg salad

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.
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  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 tablespoon lemon juice, fresh squeezed
  • 1.5 tablespoon Dijon mustard
  • ½ teaspoon salt
  • black pepper, to taste
  • 12 hard boiled eggs, chopped small
  • 1 cup white onion, diced
  • 1 cup celery stalks , diced, about 3 stalks
  • 1 cup black olives, diced
  • 2 tablespoons jalapeño, diced, remove seeds and dice small
  • 3 tablespoons fresh dill , .5 ounces


  • pot to boil the eggs
  • large mixing bowl


  • 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.


Serving: 1serving, Calories: 285kcal, Carbohydrates: 8g, Protein: 4g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 1093mg, Potassium: 216mg, Fiber: 3g, Sugar: 4g, Vitamin A: 390IU, Vitamin C: 14mg, Calcium: 73mg, Iron: 1mg