Make Ahead

Egg Salad with Castelvetrano Olives

October  4, 2022
2 Ratings
  • Makes Enough egg salad for 2 hefty sandwiches, or 12 Akmak crackers
Author Notes

Back in the day before I was tall enough so that my parents could set me on a milk crate to dive in the ice cream coffin freezer to scoop cones for our hotel guests, they would send me to my Vermont relatives for two weeks of a Green Mountain State summer. My Aunt Alta would organize trips to Peacham Pond, putting together a great picnic lunch we could have on the little sandy beach. She made an egg salad with olives that I simply adored. Her version was simple - eggs, mayonnaise, and black olives from the can. This is a paean to her delicious yet simple salad. —Bevi

What You'll Need
  • 4 hard boiled eggs
  • 1/2 cup chopped Castelvetrano olives (see chopping tips below in Step 1)
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive juice
  • 1/4 teaspoon Sriracha
  • optional paprika or cayenne pepper
  1. Chop the olives into "fourth fingernail" sized bits. I slice the olive meat lengthwise 4 times around the pit, and then slice off the meat from the top and bottom of the pit. Then I cut the lengthwise olive meats in half. Set aside.
  2. Mash the eggs with a fork in a glass bowl. Add the olives.
  3. Mix together the mayonnaise, mustard, olive juice, and Sriracha. Add to the eggs and olives and mix thoroughly. Make sandwiches, or top on a great cracker - as stated I like Akmaks. Dust with paprika or cayenne pepper if you choose.

See what other Food52ers are saying.

  • AntoniaJames
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

2 Reviews

AntoniaJames August 6, 2012
On Akmaks! Yesss! Love this recipe. And the story, too. ;o)
Bevi August 6, 2012
Thank you AJ!