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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked."
-Bernard Meltzer, Radio Host

The refrigerator light goes on...

A delicious egg salad with great Mediterranean flavors. Healthy eggs, great quality fats and a simple recipe. Perfect for dinner tonight.

Capers

These are the flower bud of a bush from the family Capparidaceae. Cultivated in the hot climates of the Mediterranean and Asia, the immature flowers are picked and then pickled in vinegar brine. They are bland when raw but pickled capers are pungent with a sharp piquant flavor.


 

Egg Salad with Olives



Servings = 2 | Serving size =about 2 cups salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well in the refrigerator for about 48 hours.

3 quarts water
4 large eggs
2 ribs celery (diced)
1/4 large green bell pepper (diced)
1 small shallot (diced)
1/8 tsp salt
fresh ground black pepper (to taste)
8 large black olives (cut into thin strips)
2 Tbsp capers
3 tsp olive oil
1 tsp white wine vinegar

Place the water in a large stock pot over high heat.

When the water boils, add the eggs in their shells. Let the eggs boil for 3 minutes. Remove the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place them in the refrigerator to cool.

After the eggs are cool, peel them and place in a bowl. Using a fork, break up the eggs into small pieces.

Add the celery, peppers, shallot, salt, pepper, olives, capers, olive oil and vinegar. Fold together. Chill.

Nutrition Facts

Serving size = about 2 cups salad

Servings = 2

.

Amount Per Serving

Calories 272 Calories from Fat 173
  % Daily Value
Total Fat 19g 30%
    Saturated Fat 5g 23%
    Monounsaturated Fat 10g  
    Trans Fat 0g  
Cholesterol 424mg 141%
Sodium 706mg 19%
Total Carbohydrates 11g 4%
    Dietary Fiber 2g 9%
    Sugars 3g  
Protein 14g  
Vitamin A 27% Vitamin C 63%
Calcium 10% Iron 14%
Vitamin K 22 mcg Potassium 404 mg
Magnesium 28 mg