Egg Salad With Cream Cheese And Spanish Olives Recipes

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EGG SALAD III



Egg Salad III image

This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery.

Provided by OLIVIES

Categories     Salad     Egg Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 5

8 eggs
½ cup mayonnaise
1 teaspoon ground black pepper
¼ teaspoon paprika
2 tablespoons chopped pimento-stuffed green olives

Steps:

  • Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

Nutrition Facts : Calories 349.4 calories, Carbohydrate 2.2 g, Cholesterol 382.5 mg, Fat 32.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 441.1 mg, Sugar 1.1 g

CREAMY EGG SALAD



Creamy Egg Salad image

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.

THE BEST EGG SALAD



The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
  • Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

EGG SALAD WITH OLIVES RECIPE



Egg Salad with Olives Recipe image

Egg Salad with Olives makes a great brunch, lunch or light supper. Ready in minutes, this egg salad is always a favorite.

Provided by Robyn Stone | Add a Pinch

Categories     Salad

Time 10m

Number Of Ingredients 5

6 hard cooked eggs
¼ cup mayonnaise
salt and ground black pepper (to taste)
1/4 cup sliced green olives stuffed with pimentos
1/4 cup diced sweet onion

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 1 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 190 mg, Sodium 209 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

EASY EGG SALAD WITH CREAM CHEESE



Easy Egg Salad With Cream Cheese image

I came up with this egg salad recipe when wanting a light something to add to my dinner. It is great for veggie dipping and I imagine would make a nice sandwhich spread, too. I hope you enjoy!

Provided by Lalaloula

Categories     Brunch

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

2 small eggs
1 1/2 tablespoons light cream cheese
1/4-1/2 teaspoon dried dill weed (use as much as you like, this comes down to personal preference)
1 sun-dried tomato, chopped (not the oil-packed kind)
salt and black pepper

Steps:

  • Place eggs in cold water in a pot. The eggs should just be covered by the water. Bring to a boil and let simmer for 10 minutes. Drain and rinse eggs with cold water for a minute or so (this makes peeling easier).
  • Peel the eggs and place in a bowl with the cream cheese. Mash using a fork until your egg salad has reached the consistency you prefer. I like to leave some larger chunks.
  • Add the dill, salt and pepper and sun-dried tomato pieces.
  • Mix and enjoy.

TUSCAN CREAM CHEESE SPREAD



Tuscan Cream Cheese Spread image

A delicious appetizer that can be served at a fancy cocktail party or at poker night. Serve with crackers or toasted French bread slices.

Provided by HOFFIUS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Yield 6

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
2 teaspoons chopped garlic
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped
⅓ cup chopped black olives
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
¼ cup chopped parsley
1 tablespoon chopped fresh chives

Steps:

  • In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
  • Add green onions, tomatoes, parsley and chives; gently mix together.
  • Refrigerate for several hours or overnight to blend flavors; serve.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 20.8 g, Cholesterol 82.1 mg, Fat 27.4 g, Fiber 5.1 g, Protein 11.4 g, SaturatedFat 16.6 g, Sodium 1092.3 mg, Sugar 3.5 g

EGG SALAD WITH CREAM CHEESE AND SPANISH OLIVES



Egg Salad With Cream Cheese and Spanish Olives image

Make and share this Egg Salad With Cream Cheese and Spanish Olives recipe from Food.com.

Provided by Recipe Junkie

Categories     Lunch/Snacks

Time 10m

Yield 8-10 sandwiches

Number Of Ingredients 6

8 ounces cream cheese, softened
3/4 cup mayonnaise (I like to use Miracle Whip)
8 hard-boiled eggs, peeled and chopped
1 tablespoon minced onion
10 Spanish olives, chopped
salt and pepper

Steps:

  • Cream the cheese and mayo,
  • Stir in the rest of the ingredients.
  • Salt and pepper to taste.

Nutrition Facts : Calories 261.1, Fat 22.4, SaturatedFat 8.2, Cholesterol 223.5, Sodium 309.9, Carbohydrate 7.1, Sugar 2.9, Protein 8.2

EGG AND POTATO SALAD WITH GREEN OLIVES



Egg and Potato Salad with Green Olives image

Categories     Salad     Milk/Cream     Egg     Olive     Onion     Potato     Side     Low Fat     Quick & Easy     Mayonnaise     Celery     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds white potatoes, peeled, cut into 1-inch pieces
1/4 cup low-fat mayonnaise
1/4 cup nonfat milk
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
3 large eggs, hard-boiled, peeled, coarsely chopped
1 cup thinly sliced celery
1/2 cup chopped green onions
1/3 cup pimiento-stuffed green olives, chopped
Paprika

Steps:

  • Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.
  • Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.

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