Egg and Olive Salad Spread

Egg and Olive Sandwich

With Easter being over,  I have a lot of hard boiled eggs to eat.  The kids and I enjoy dying eggs. I usually put the eggs in their lunches and make egg salad sandwiches.  Egg and Olive  spread is a nice filling for sandwiches or to spread on crackers.   The secret ingredient is  White Balsamic Dressing.  I found this recipe for the White Balsamic dressing in Tea Time magazine.  It contains mayonnaise, white balsamic vinegar, sugar, salt and pepper.  Just the right flavorings to compliment egg and olives.  In this recipe,  I finely chop six hard boiled eggs and  some olives in my food processor.  I put them in a  mixing bowl and added the White Balsamic Dressing.  Then stir it well.  You can chill or serve right away.
I spread some on bread, added a piece of lettuce and had a delicious sandwich for lunch. What a great way to enjoy Easter Eggs.


Egg and Olive Salad Spread

Large Spanish Olives Drained

Ingredients:
6 hard boiled eggs, peeled
½ cup large Spanish Olives drained
½ cup White Balsamic dressing (recipe follows)


Directions:
1. Place eggs in a food processor and process until fine.  Repeat with the olives.

Finely Chopped Eggs

2. In a medium-mixing bowl place the chopped eggs and olives.  Add   the White Balsamic dressing and mix well.

Eggs, Olives, and White Balsamic Dressing Mixed Together

3. Serve or store in an airtight container in fridge until ready to use.


White Balsamic Dressing

White Balsamic Dressing

Ingredients:
½ cup mayonnaise
2 tablespoons white balsamic vinegar
1-teaspoon sugar
½ teaspoon pepper
½ teaspoon salt

Directions:
1. Place all of the ingredients in a small mixing bowl.  Stir until well combined.
2.Place in the fridge until ready to use.

My Lunch

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