Best 7 Amish Egg Olive Salad Recipes

EGG SALAD SANDWICH WITH OLIVES

Steps:

• Boil eggs and plunge into an ice bath. Peel the eggs and roughly chop them. Add to a medium bowl.
• Add chopped green olives, mayonnaise, mustard, salt and pepper and mix until well combined.
• Taste and adjust seasonings to your liking.
• Spread egg salad on bread and top with lettuce and tomato if you prefer. Serve immediately.

AMISH EGG & OLIVE SALAD

Steps:

• 1. Chop eggs into small chunks.
• 2. Fold in remaining ingredients and chill.
• 3. Serve on bread or rolls with lettuce leaves (or can be served as a side dish).

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

KITTENCAL'S DELI-STYLE EGG AND OLIVE SALAD

Steps:

• In a bowl, combine first 4 ingredients until smooth and well combined.
• Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
• Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
• If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

Steps:

• Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
• Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
• Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

EGG OLIVE SALAD SANDWICHES

Steps:

• Chop eggs and olives finely. The finer, the better. If you're adventurous, use a food processor.
• Mix all ingredients gently by hand.
• Tightly cover and cool the mixture for a few hours, maybe even overnight.
• Make into sandwiches and cut into quarters or use cookie cutters to make fun shapes.
• **start with a 1/2 cup of mayonnaise and add as needed **.

AMISH POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.