Thursday, March 17, 2011

Egg and Olive

One of my old family recipes is so very simple that it's almost stupid. Egg salad with olives. But, the flavors work really well together, and it's a true classic. After 10 years of marriage, I'm *this* close to convincing my husband to try it (and he doesn't like boiled eggs or mayonnaise, so this was a big challenge to undertake). But, really, this stuff is that good. It'll make anyone love eggs.

Egg and Olive (serves 2)

4-5 boiled eggs (depends on how hungry you are)
1/2 cup green olives, chopped
2 T mayonnaise
1/2 t olive juice
salt and pepper to taste (go easy on the salt because of the olives)

Chop the eggs, then mix everything. Egg salad is so intensely personal. If you like big chunks, stir lightly. If you like it more like deviled eggs in a bowl, stir a little more vigorously. Like it creamy? Add a little more mayo. More dry? Then go easy. It's so easy to customize this dish, and it's a great lunch that can be thrown together in 20 minutes (14 of those being the egg cooking time).

I usually eat this as a sandwich or (as above) with toast "fingers". So good. Try it soon!

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