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Egg Salad with Capers and Olives

Yield Makes 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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