Egg Salad With Capers And Olives Recipes

NOT YO MOMMA'S EGG SALAD

This curried egg salad is kicked up a notch with olives, capers, and roasted red peppers.

Provided by yvonnelong

Categories Salad Egg Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

Not Yo Momma's Egg Salad image

Steps:

Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 2.2 g, Cholesterol 429.2 mg, Fat 22.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 5 g, Sodium 534 mg, Sugar 1.5 g

Ingredients

4 hard-boiled eggs, chopped
4 pitted green olives, chopped
1 tablespoon jarred roasted red peppers, chopped
1 teaspoon capers
2 tablespoons mayonnaise
¼ teaspoon curry powder
salt and ground black pepper to taste

'FANCY' EGG SALAD

This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in our guide to cooking eggs.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.

Provided by David Latt

Categories easy, lunch, quick, salads and dressings, sandwiches

Time 35m

Yield 4 servings

Number Of Ingredients 7

'Fancy' Egg Salad image

Steps:

Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

4 eggs
1 tablespoon Italian parsley, finely chopped
1 tablespoon capers, dried, finely chopped
1 tablespoon finely chopped shallots
1 slice of bacon, crisp, finely chopped
1 1/2 tablespoons mayonnaise
Salt and pepper

BELL PEPPER SALAD WITH CAPERS AND OLIVES

At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

Bell Pepper Salad With Capers and Olives image

Steps:

Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

Ingredients

4 sweet bell peppers, in different colors
1 anchovy fillet, plus more for garnish
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon capers, chopped, plus whole capers for garnish
1/4 cup extra-virgin olive oil
Salt and pepper
1 cup halved cherry tomatoes, lightly salted
1/2 cup green or black olives, such as Castelvetrano or Moroccan, pitted, if desired
Arugula, for garnish (optional)
Dried Italian oregano, for sprinkling (optional)

CLASSIC EGG SALAD

Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5m

Number Of Ingredients 8

Classic Egg Salad image

Steps:

In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

Ingredients

8 hard-cooked eggs, peeled and coarsely chopped
1/2 cup mayonnaise
2 tablespoons celery, chopped
2 teaspoons Dijon mustard
Few dashes hot-pepper sauce
Salt and pepper
Lettuce or watercress
Bread or toast

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! :)

Provided by Kittencalrecipezazz

Categories < 4 Hours

Time 2h

Yield 5 serving(s)

Number Of Ingredients 10

Kittencal's Deli-Style Egg and Olive Salad image

Steps:

In a bowl, combine first 4 ingredients until smooth and well combined.
Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 6.5, Cholesterol 320.2, Sodium 256.1, Carbohydrate 5.1, Fiber 0.3, Sugar 2.5, Protein 11.4

Ingredients

1 (3 ounce) package cream cheese, very soft
1/4-1/3 cup mayonnaise (not salad dressing)
1 teaspoon prepared mustard
1 pinch dill (optional)
8 hard-boiled eggs, chopped
1 celery rib, finely diced
2 green onions, chopped
1/3-1/2 cup green pimento stuffed olive (do not chop and hand-squeeze out excess moisture)
seasoning salt & freshly ground black pepper (to taste)
Tabasco sauce (optional and to taste)