My Egg and Olive Salad
My Egg and Olive Salad
A revision of a classic recipe from my youth.
Ingredients
- 6 Large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 1/2 tsp fresh lemon juice or white wine vinegar
- 1/4 tsp Worcestershire sauce
- 1/2 tsp honey
- 1/4 cup celery, diced
- 1/2 cup pimento-stuffed olives, chopped
- 2 tbsp diced scallions or chives
Instructions
- Place the eggs in a saucepan with cold water to cover by an inch and bring to a rolling boil. Remove from the heat, cover and let stand for 10 minutes. (If you have an Instant Pot, place the eggs in the pot in a steamer trivet or basket, add a cup of water, close the top and set the pressure time for 4 minutes. When it's done, release the steam and put the eggs in an ice bath.)
- Pour out the hot water from your pan and run cold water over the eggs and let stand until room temperature.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, and honey. Dry the eggs, chop them, and add to the bowl along with the chopped celery, scallions and olives. Fold to combine. Add salt and pepper and taste to adjust seasoning.
- Serve over a bed of salad greens or make yourself a sandwich. Leftover egg salad can be stored in an airtight container in the fridge for 3 or r days.
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