Comida Kraft
Recipe Box

Tangy Olive-Egg Salad

Tangy Olive-Egg Salad is rated 3.5 out of 5 by 8.
Prep Time
10
min.
Total Time
10
min.
Servings

3 servings

Olives, hard-cooked eggs, spicy brown mustard and tangy MIRACLE WHIP come together for a knock-your-socks-off egg salad appetizer.

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What You Need

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Make It

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  • Mix dressing and mustard in medium bowl.
  • Add eggs and olives; mix well.
  • Serve with crackers.

Size Wise

The eggs and olives make this a very flavorful entree. Enjoy one serving with a side of baby carrots.

Make Ahead

Keep a few hard-cooked eggs on hand in the refrigerator for this easy-to-make egg salad.

Special Extra

Sprinkle with black pepper just before serving.

Servings

  • 3 servings

Nutritional Information

Serving Size 3 servings
AMOUNT PER SERVING
Calories 310
Total fat 18g
Saturated fat 3.5g
Cholesterol 285mg
Sodium 750mg
Carbohydrate 27g
Dietary fiber 3g
Sugars 3g
Protein 12g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I love olives. I love olives. I love egg salad. Looked like a good recipe to try, right? Oh my, NO! It is so salty and the olives had to be scraped out to even enjoy it. I DID not salt the eggs. Will not be making this again.
Date published: 2010-06-19
Rated 4 out of 5 by from I made this recipe to take to a meeting and it was very good. I made this recipe to take to a meeting and it was very good. I had many compliments. Another reviewer said it was too salty (probably the olives) so I didn't put any salt in it.
Date published: 2010-08-04
Rated 5 out of 5 by from I've been making and eating egg & olive salad since I was a kid! I've been making and eating egg & olive salad since I was a kid! The only thing we do different is use kraft mayo instead of miracle whip. I've always loved this.
Date published: 2010-05-18
Rated 5 out of 5 by from I've been eating this as long as I can remember. I've been eating this as long as I can remember. Another variation is to use black olives. My husband had never tried it before we met and he loved it.
Date published: 2010-06-29
Rated 3 out of 5 by from I was surprised at how good this recipe turned out! I was surprised at how good this recipe turned out! It was really creamy, and the olives gave it a nice kick
Date published: 2007-03-22
Rated 4 out of 5 by from Very good! Very good! Easy and light for summer. Works for either lunch or a simple dinner.
Date published: 2009-06-22
Rated 3 out of 5 by from I would add turkey bacon crispy.And use kalamata olives and sundried tomatoes. I would add turkey bacon crispy.And use kalamata olives and sundried tomatoes.
Date published: 2010-06-17
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