Egg Salad With Capers and Olives |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
4 hard-boiled eggs |
2 tablespoons red onions, minced |
2 tablespoons mayonnaise |
1 teaspoon dijon mustard |
2 tablespoons red bell peppers, minced |
2 tablespoons kalamata olives, pitted and minced |
1 tablespoon parsley, minced |
1 tablespoon capers |
salt and pepper |
Directions:
1. Finely chop eggs and move to a bowl.
2. Add the remaining ingredients. Salt and pepper to taste, mixing well.
3. Enjoy!
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