Egg Salad with Capers and Olives

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.
Makes 4 servings


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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


Place ingredients in a medium bowl, and toss gently to combine.

Created date

October 2003

Nutritional Information

Calories 228
Fat 17 g
Satfat 4 g
Monofat 5 g
Polyfat 2 g
Protein 13 g
Fiber 1 g
Cholesterol 429 mg
Iron 2 mg
Sodium 827 mg