Amish Egg Olive Salad Recipes

EGG SALAD WITH OLIVES RECIPE

Steps:

• Place eggs into a large bowl or the bowl of your stand mixer and mash with a fork or using the paddle attachment of your stand mixer. Add mayonnaise and mix together until well-combined and eggs are light and fluffy. Add salt and ground black pepper to taste.
• Stir in sliced olives and pimentos and onion into egg salad.

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.

AMISH AFTER-EASTER HARD-BOILED EGG VEGGIE CREAM CHEESE SALAD

Steps:

• Mix celery, cucumber and onion together and salt to taste.
• Dissolve 1 package lemon Jello in 1 cup boiling water.
• Mix cream cheese and mayo together and add other ingredients. Add Jello last when cool.
• Refrigerate until set.
• Cooking time is setting time.

EGG SALAD WITH GREEN OLIVES FOR SANDWICHES

Steps:

• 1. Place eggs in a pot and add enough water to cover eggs by at least one inch.
• 2. Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes. Remove eggs from hot water and immediately place them in a bowl filled with ice and water until they're cooled completely.
• 3. Peel the cooled eggs and grate them on the large side of a box grater.
• 4. Mix together mayonnaise and mustard; combine with the eggs. Add salt and pepper to taste.
• 5. Refrigerate for at least an hour to allow the flavors to combine.