Kittencal's Deli-Style Egg and Olive Salad |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 5 |
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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! :) 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) |
Directions:
1. In a bowl, combine first 4 ingredients until smooth and well combined.
2. Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
3. Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
4. If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.
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