Egg Salad with Capers and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Egg salad doesn't have to be restricted to lunchtime. Stuff it into a pita-or just pile it on a piece of toast-and top it with a slice or two of cucumber or ripe tomato. Ingredients:
1/4 cup minced red onion |
1/4 cup minced red bell pepper |
1/4 cup finely chopped pitted kalamata olives (about 8 olives) |
1/4 cup light mayonnaise |
2 tablespoons minced fresh parsley |
2 tablespoons drained capers |
2 teaspoons prepared mustard |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 hard-cooked large eggs, finely chopped |
Directions:
1. Place ingredients in a medium bowl, and toss gently to combine.
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