“It’s great if you like dill or black olives, if you don’t just omit them. If it’s too dry for your taste, add another 1/2 cup of mayonnaise.”
- Ready In:
- 15mins
- Ingredients:
- 10
-
12
large eggs, boiled & chopped
-
4
stalks celery, chopped
-
4
green onions, chopped with greens
-
1
cup mayonnaise
-
3 -4
tablespoons mustard
-
salt, to taste
-
pepper, to taste
-
1
(2 1/4 ounce) can black olives, sliced
-
2 -3
tablespoons fresh dill, chopped
-
4 -6
leaves romaine lettuce
directions
- Boil eggs 11 minutes, run under cool water and peel.
- While eggs are boiling mix mayonnaise, mustard, salt and pepper, olives, dill, onions and celery.
- Once the eggs are peeled add them to the mixture and chill.
- Serve chilled with romaine lettuce on larger sized bread.
Questions & Replies
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This is a great egg salad that is somewhat different from “traditional” egg salads. I followed the recipe excactly as written…..just added some extra green onion;) I loved the black olives in there.
The kids and I enjoyed this very much. Makes a great lunch on a bed of lettuce or on a roll. Thanx for this! I’ll be making this again! -
Very good! This is exactly the recipe I was looking for!! Only difference, I used sweet vidalia onion instead of green onions and omitted the celery (preference). I love the olives and dill – perfect for egg salad!
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Very good! This is exactly the recipe I was looking for!! Only difference, I used sweet vidalia onion instead of green onions and omitted the celery (preference). I love the olives and dill – perfect for egg salad!
