Egg Salad with Capers and Olives

Egg Salad with Capers and Olives


  • 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.

    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.
  • Yield: Makes 4 servings

Nutritional Information

Calories per serving: 228
Fat per serving: 17g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2g
Protein per serving: 13g
Fiber per serving: 1g
Cholesterol per serving: 429mg
Iron per serving: 2mg
Sodium per serving: 827mg

This Recipe Is