By David Tanis
- Total Time
- 20 minutes
- Rating
- 4(253)
- Notes
- Read community notes
This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there’s no reason not to use the filling for a conventional sandwich.
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Ingredients
Yield:12 open-face sandwiches
- 4large eggs, boiled 9 minutes, chilled in ice water and peeled
- ¼cup thinly sliced scallions, cut on the diagonal
- ¼cup thinly sliced celery hearts, with leaves
- Salt and pepper
- ½cup roughly chopped green olives
- Pinch of red-pepper flakes
- ½cup roughly chopped flat-leaf parsley
- 2 to 3tablespoons extra-virgin olive oil
- 6slices challah bread
- Unsalted butter, at room temperature
- A handful of arugula leaves
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
121 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
Step
2
Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
Step
3
Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.
Ratings
4
out of 5
253
user ratings
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Cooking Notes
Katherine
These sandwiches are delicious! Having no parsley but plenty of cilantro, I made that switch and was pleased with the result.
Susan
This is a very interesting recipe as is and we enjoyed it very much! My husband went into the kitchen after dinner and cleaned up some filling I had left over! I had to use the "bland" green olives and understand now why you shouldn't! This recipe needs those spicy olives!! This is a recipe that teases you to "play" with it! I probably will the next time!
amateurbaker
Skip the butter and use a bit more olive oil for healthier version!
Catrina
I substituted radishes for celery hearts and added capers and lemon juice. I thought it all was delicious!
WJ
This salad reminds me of my Mother in-law’s egg potato salad recipe. Do this recipe minus the red pepper and add cooked potatoes and some mayonnaise... season to taste!
Rayann
I think some thin-sliced heirloom tomatoes on top of the bread slices before topping with egg salad would be wonderful.
Rebecca
Delicious, but I had already added dried mustard and mayo (an organic one that does not live up to Hellman's) and not liking the mayo flavor looked for ideas. I've never had anything but plain Jane egg salad. Added celery, olives and chives for the scallions. Pinch of red pepper flakes. No parsley on hand, but wish I'd read the review about cilantro, I thought that would clash. No buttering fancy bread. It was delicious!
Theresa
Had to use brioche; no challah available. (Did all the cutting/slicing/prep a couple of hours ahead, then mixed the, right before company arrived.) And added a bit of mayo. Didn’t have enough arugula, but what there was really added a nice touch. Excellent appetizer, well received.
quaasam
Excellent. Added a bit mayo to make creamy.
Erin
I made this to go on Molly Yeh’s challah. I appreciate that the egg salad doesn’t have mayo, so it tastes lighter and fresher. A simple, delicious lunch to transition into Spring.
Peter
I don’t see any reason not to add some mayonnaise so it holds together rather than a crumbly mess, Seems a little prissy not to
Lois Ingram
I made this without the eggs or bread. I made a celery salad with scallions, cerignola olives, celery greens rather than the parsley, a pinch of crushed red pepper, and arugula. My dressing was good olive oil with red wine vinegar and dijon mustard. Oh man.
Sookie
I had artichokes, jicama, and parsley, and added a bit of mayo to it. Mixed, put on toasted ciabatta bun (I cut off the rounded top and some of the bottom to fit into the toaster and make better sandwich bread) - and yumyummy!
ME
Lunch July 29, 2021Used mayo. didn't need much. cut up spinach and arugula instead of parsley. Used Divina Tangerine Chili marinated olives and some regular green olives with pimento. DELISH! Good bread, more arugula, spinach and cucumber.
Jenn L
Heck yeah! This is amazing. Left out the parsley, cuz we don't like it, and substituted kalamata for green, cuz it's what we had. Added a chopped spicy pickle. Also added a tiny bit of mayo for "glue." Can't wait to try this with green olives next time. I advise you to let this chill a couple hours to let the flavors meld.
Rayann
I think some thin-sliced heirloom tomatoes on top of the bread slices before topping with egg salad would be wonderful.
Amanda
I actually really loved this recipe, but I felt like it needed lemon. One mistake I made was to not mash enough and the egg salad didn't hold together at all. Once I went back and mashed a ton, it was much nicer and easier to eat.
Catrina
I substituted radishes for celery hearts and added capers and lemon juice. I thought it all was delicious!
Patsy
The egg salad I grew up with had mayonnaise, a dab of mustard and regular old Spanish olives from a jar. I love all olives, especially the “bland” ones from a can, and I’m sure picholine would be lovely if I could find them. My favorite olive of all time is the lucques, but that wouldn’t do much for this salad.
WJ
This salad reminds me of my Mother in-law’s egg potato salad recipe. Do this recipe minus the red pepper and add cooked potatoes and some mayonnaise... season to taste!
amateurbaker
Skip the butter and use a bit more olive oil for healthier version!
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