Olive Egg Salad
This olive and egg salad is a fun twist on classic egg salad! It has has loads of flavor, creaminess, and is perfect for a high protein lunch or dinner. This olive salad recipe makes an easy lunch, ready in just about 5 minutes if you already have hardboiled eggs.
Servings: 3 servings
Calories: 246kcal
Cost: $2
Ingredients
- 6 hardboiled eggs shells removed and rinsed
- 1/2 cup chopped celery
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon relish you can use dill or sugar free sweet relish for keto
- 1/3 teaspoon onion powder
- 1/4 cup olives chopped
- sea salt and black pepper
Instructions
- In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
- Add the celery, onion powder, bell pepper, mayonnaise, mustard, relish, and olives. Stir well to combine, ensuring the dressing evenly coats the eggs.
- Taste and add salt and pepper if desired.
- Add the olive and egg salad to lettuce wraps, sandwiches, or enjoy on a salad. Before serving garnish with extra olives, and enjoy!
Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 377mg | Sodium: 483mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 658IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg