Name: Tapenade Egg Salad
Prep time: 5 min
Total time: 5 min
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); 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)

Description

Boiled eggs, tangy Greek yogurt, salty olive tapenade, and sweet pickles blend together to form this twist on a classic egg salad.

Ingredients

Scale

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)

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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