Ingredients
-
1
-
1/4 - 1/3
-
1
-
1
-
8
-
1
-
2
-
1/3 - 1/2
-
-
-
-
-
-
-
Directions
Kittencal’s Deli-Style Egg and Olive Salad,This is a deli-quality egg salad and one I have made many times in the past to serve a luncheons and buffets and always receive rave reviews! — for a change of pace this is great stuffed between pita bread with a leaf of lettuce, plan ahead the egg mixture *must* be chilled for several hours or even overnight to blend the flavors, the amounts listed should give you 4 to 5 sandwiches, please add in the olives they are what really makes this recipe! :),Our family has always made egg and olive salad, but it consisted of eyeballing a combo of eggs, olives, mayo and mustard. I was excited to try a formal recipe. I loved the addition of cream cheese to firm things up and the squeezing of the olives to further keep the salad firm. The celery and onions were nice, but I think the salad would be fine without them if you don’t have any on hand. I kept the olives whole as suggested, but decided I prefer them sliced so they can be more equally distributed. Personal preferenece… I will be increasing the mustard.,As usual your recipes arE WONDERFUL. Can’t go wrong with any of your recipes. Wonderful flavor Thanks for the recipes
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Steps
|
1
Done
|
In a Bowl, Combine First 4 Ingredients Until Smooth and Well Combined. |
|
2
Done
|
Add Eggs, Celery, Green Onion and Olives; Mix Well and Season With Salt, Pepper and Tabasco Sauce If Using. |
|
3
Done
|
Cover, and Chill For at Least 2 Hours (or More, the More Time Chilled the Better!). |
|
4
Done
|
If Desired Serve on Pita Bread, Using 1/3 to 1/2 Cup For Each Sandwich. |
