Egg Salad With Capers and Olives

5.0(8)

You can even eat this for breakfast! Stuff in a pita, on top of toast, and top with a few cucumber slices and tomato-Yum! Cook time is the time it takes to cook eggs. Adapted from Mollie Katzen's Sunlight Cafe cookbook.

by Sharon123·published 2010-02-04

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Vegetable

Servings

4 serving(s)

Total time

25 min

prep 15 min

Calories / serving

88 kcal

Ingredients (9)

serves

4 hard-boiled eggsegg
2 tablespoons red onions, mincedred-onion
2 tablespoons mayonnaisemayonnaise
1 teaspoon Dijon mustarddijon-mustard
2 tablespoons red bell peppers, mincedbell-pepper
2 tablespoons kalamata olives, pitted and mincedkalamata-olives
1 tablespoon parsley, mincedparsley
1 tablespoon caperscapers
salt and peppersalt-and-pepper

Instructions (3 steps)

01Finely chop eggs and move to a bowl.
02Add the remaining ingredients. Salt and pepper to taste, mixing well.
03Enjoy!

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Rich recipe — supports nutrition-aware planning.