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Egg salad has to be one of my favorite foods in all the land. It is so simple to make and enjoy on toasted bread as a sandwich or on a bed of lettuce as a… well… salad.
And even though the simplest of egg salad just involves hard cooked eggs that I make in the oven, a little bit of mayonnaise, salt and pepper, I fell in love with this version while I was in high school. It only takes about three more seconds to make this version (well, maybe a touch more than that, but you get my drift!).
The olives add a little bit of brininess, the pimentos a touch of sweetness, and the onions just round it all out.
I totally cheat by just using green olives stuffed with the pimentos, too. They are like a win-win when making this egg salad recipe.
So, you may want to add a few more eggs to your planning for Easter this year just so you can make this egg salad with olives. It’s pretty awesome.
Egg Salad with Olives Recipe
- 6 hard cooked eggs
- ¼ cup mayonnaise
- salt and ground black pepper to taste
- 1/4 cup sliced green olives stuffed with pimentos
- 1/4 cup diced sweet onion
- Place eggs into a large bowl or the bowl of your stand mixer and mash with a fork or using the paddle attachment of your stand mixer. Add mayonnaise and mix together until well-combined and eggs are light and fluffy. Add salt and ground black pepper to taste.
- Stir in sliced olives and pimentos and onion into egg salad.
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If you love eggs as much as I do, you may also like these recipes:
Egg Salad Sandwich with Bacon and Avocado
Breakfast Casserole with Bacon, Spinach, and Mushrooms
Yum, a great touch to a simple classic 🙂
My 5 year old is an olive-aholic. This looks great – a wonderful twist on a plain egg salad!
My recipe adds celery and I don’t add onions. Otherwise, it is the same. I must have green olives in my egg salad.
Egg & Olive Salad (green olives stuffed with pimento) is definitely a Southern thing. I grew up with it, and it was often served as finger sandwiches at parties like bridal or baby showers or teas. People who read or saw the movie, The Help, set in Jackson, MS, may remember a drug store/diner called Brents, where this salad is served as sandwich on bread, plain or toasted.
This was one of my favorite dishes growing up in the South, Jacquelyn.
I served this as a sandwich on toasted bread for brunch. Very easy to make and tasted very good!
I first came across this recipe while in a suburb of Buffalo. Two ladies were teaching me to can, and for lunch one day was this amazing twist on egg salad. It was terrific!
Where’s the mustard?
I don’t use mustard, Jimbo, but you can add it if you wish.