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At a Glance
Prep Time : 15min
Course : Salad
Special : Easy, Egg-Free, Fat-Free, Few Ingredients, For Kids, Gluten-Free, High Protein, Lactose-Free, Low Carb, Make Ahead, Non-Alcoholic, Quick, Sugar-Free, Vegetarian, Wheat-Free
Type of Prep : No Cook, No-Bake
Occasion : Fall, Party, Picnic, Spring, Summer, Winter
 
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Egg Salad with Capers and Olives Recipe

From Mollie Katzen's Sunlight Café by Mollie Katzen (Hyperion)

Use this flavorful egg salad as a topper for greens, in a sandwich, or modify for deviled eggs.

INGREDIENTS:

  • 4 hard-boiled eggs
  • 2 Tbsp minced red onion
  • 2 Tbsp mayonnaise
  • 1 tsp prepared mustard
  • 2 Tbsp minced red bell pepper
  • 2 Tbsp minced pitted kalamata olives
  • 1 Tbsp minced parsley
  • 1 Tbsp capers
  • Salt and pepper

PREPARATION:

Finely chop the hard-boiled eggs and transfer them to a medium-sized bowl. Add the red onion, mayonnaise, mustard, bell pepper, olives, parsley, capers, salt, and pepper to taste, and mix well.

You can easily make this egg salad recipe into deviled eggs, for a convenient, portable breakfast item. Simply cut the hard-boiled eggs in half lengthwise, and pop the yolks into a small bowl. Mash the yolks with the remaining ingredients, then stuff this filling back into the "yolk compartment" of the egg whites. Chill in a tightly covered container until serving time.

Yield: 4 servings

Source: Mollie Katzen's Sunlight Café by Mollie Katzen (Hyperion)
Reprinted with permission.

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