Amish Egg Olive Salad Food

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 EGG & OLIVE SALAD

Steps:

• 1. Chop eggs into small chunks.
• 2. Fold in remaining ingredients and chill.
• 3. Serve on bread or rolls with lettuce leaves (or can be served as a side dish).

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.

EGG SALAD SANDWICH WITH OLIVES

Steps:

• Boil eggs and plunge into an ice bath. Peel the eggs and roughly chop them. Add to a medium bowl.
• Add chopped green olives, mayonnaise, mustard, salt and pepper and mix until well combined.
• Taste and adjust seasonings to your liking.
• Spread egg salad on bread and top with lettuce and tomato if you prefer. Serve immediately.