If you’re like me, you have a lot of Easter eggs left over from last weekend. I’ve been remixing them into everything and came up with this Tapenade Egg Salad you’re all going to love. I know it’s been a while since my last blog post, but I’ve been busy with a huge project at work and haven’t had the time to put together a photoshoot. I’ve also been making a lot of tried and true favorites that I’ve already posted here, or *gasp* eating out. I know, I know. You guys think all I do is cook all day, but in reality, sometimes I feel like having someone else do it for me. There’s fewer dishes to wash when I’m done. (Why haven’t we invented self-washing dishes yet? Or a dishwasher that can fit all your pots and pans without breaking things.)
Last weekend was Easter. I’m sure many of you know this about me, but if you don’t, I’m a Christian. Easter is very important to my faith because it’s the celebration of Jesus Christ, God in the flesh, dying as a perfect sacrifice for our sins so we could have eternal life in heaven and a relationship with God. (Learn more here.)
“But he was pierced for our transgressions, he was crushed for our iniquities; the punishment that brought us peace was on him, and by his wounds we are healed.” Isaiah 53:5
Easter is also a food and family-centered holiday. (Those are my favorite!) My family lives all the way in Austin, Texas, so we don’t often see them for Easter, and only occasionally see them on Thanksgiving. Because of this, our main holiday celebrations frequently happen with our friends. (Who are pretty much family anyways. “Framily” maybe?) We had a whole crew of friends over and even a few neighbors dropped by to color eggs, eat some ham, enjoy several yummy gluten-free, vegetarian treats and sides, and just enjoy a lovely sunny day. My friend Elizabeth blogged about it over at her lovely lifestyle blog, Elizabeth Lives. Go check her out! (Bonus – Easter Egg hunt – can you find any of the same eggs in her egg photos?)
I tried my best to send them home with people, but our framily managed to leave behind nearly 2 dozen colored, boiled eggs. (I just love these ombre eggs – especially the one on the right that we nicknamed “Jupiter.”) We’ve been quite creative in trying to use them up before they reach the 7 day spoiler mark, and this tapenade egg salad is one of those creative boiled egg treats.
It was born from necessity (as all great recipes are) and is really quite simple. I just took a few boiled eggs, some leftover olive tapenade from my eggplant and olive tapenade pizza, some plain Greek yogurt, a couple diced sweet pickles to counter the salt, and a dash of chives. Dice up the eggs and stir them up with everything else and you’re good to go. Serve it on crackers, in a wrap, on some wheat toast, or (my favorite) on leftover crescent rolls (those have all been eaten, and are not pictured.)
Tapenade Egg Salad
- Prep Time: 5
- Total Time: 5
Description
Boiled eggs, tangy Greek yogurt, salty olive tapenade, and sweet pickles blend together to form this twist on a classic egg salad.
Ingredients
- 4 hard-boiled eggs, peeled and diced
- 2 tbsp olive tapenade
- 2 tbsp plain Greek yogurt or mayo
- 2 sweet pickle gherkins, diced
- 1 tsp chives (fresh or freeze-dried)
Ingredients you’ll need for tapenade if you don’t have it left over
- 1 cup assorted, pitted olives (you can find these at a deli counter)
- 1.5 Tablespoons olive oil
- 2 teaspoons lemon juice
- 1 Tablespoon anchovy paste or 2 anchovies (optional – NOT vegetarian)
- 1.5 teaspoons capers (optional)
Instructions
- Make tapenade according to the linked recipe. (Hint: Blend it all in a food processor.)
- Combine above egg salad ingredients in a bowl.
- Serve on crackers, toast, croissants, crescent rolls, a wrap, cucumber slices, etc. The possibilities are endless.
Notes
- Gluten Free: This is already gluten free! Just make sure you serve it on GF bread, rice crackers, or a GF English muffin.
- Dairy-Free: be sure to use mayo, not Greek yogurt.
- Vegan: Sorry friends, egg salad just isn’t meant to be vegan.
Nutrition
- Serving Size: 2
Tell me in the comments – What’s your favorite way to use up boiled eggs?
Oh, I love tapenade! I’m so glad you shared your recipe in this post.
I love it too. Olives are my favorite food, and my husband makes fun of me for always having several jars in the fridge. Be sure to check out my roasted eggplant and olive tapenade pizza too. I bet you’d love it.
Thank you, I will!
Oh this looks so yummy! I think I have a few eggs left so I know what’s for lunch tomorrow!
Sorry for the delay in my reply. How did you like it?
Thanks for linking up at the Bloggers Brags Weekly Pinterest Party. I just love pinning the things I have never tried &/or have never heard of like the Tapenade! I may have to try that soon.
Get ready to fall in love! Tapenade is a fantastic food that I’m pretty much obsessed with.
Yes!! I LOVE olive tapenade and love egg salad….this sounds like such a delicious combination! Thanks so much for sharing at Saturday Night Fever!!
I was never into egg salad growing up, but now I can’t seem to get enough! Tapenade is almost like bacon around here. It’s always a great addition to a savory dish. Thanks for hosting!
Looking for a recipe to turn this into a salad dressing. Any ideas as to what to build on to your tasty mix? Buttermilk? More mayo with it?
I guess you could make a salad dressing out if it if you left the eggs out and just used the rest of the ingredients. Maybe thin it with some olive oil. But I don’t know that it would be very tasty to eat a dressing of mayo+olives on a bowl of lettuce. I’d probably opt to just use a Caesar dressing base instead, and add tapenade and eggs to the salad. 🙂