Egg Salad with Olives

On crackers or Pita chips or as a sandwich filling.




Egg Salad with Olives 3 quarts water 4 large eggs 2 ribs celery (diced) ¼ large green bell pepper (diced) 1 small shallot (diced) ⅛ teaspoon salt fresh ground black pepper (to taste) 8 large black olives sliced 2 Tbsp capers 3 teaspoon olive oil 1 teaspoon white wine vinegar

Nutritional information

No nutrition information available


Place the water in a large stock pot over high heat. When the water boils, add the eggs in their shells. Let the eggs boil for 3 minutes. Remove the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place them in the refrigerator to cool. After the eggs are cool, peel them and place in a bowl. Using a fork, break up the eggs into small pieces. Add the celery, peppers, shallot, salt, pepper, olives, capers, olive oil and vinegar. Fold together. Chill.