Egg Salad Sandwiches With Green Olive, Celery and Parsley
Published December 3, 2019
Andrew Scrivani for The New York Times. Food Stylist: Iah Pinkney.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 large eggs, boiled 9 minutes, chilled in ice water and peeled
¼ cup thinly sliced scallions, cut on the diagonal
¼ cup thinly sliced celery hearts, with leaves
Salt and pepper
½ cup roughly chopped green olives
Pinch of red-pepper flakes
½ cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves
Nutritional analysis per serving
10 grams carbs; 74 milligrams cholesterol; 121 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 181 milligrams sodium; 4 grams protein; 1 gram sugar
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.
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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.
Private Notes
Comments
These sandwiches are delicious! Having no parsley but plenty of cilantro, I made that switch and was pleased with the result.
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!
Skip the butter and use a bit more olive oil for healthier version!
This recipe is criminally underrated. I first made it during COVID lockdown because it used some random ingredients I had on hand. I loved it and usually end up doubling the recipe and eating it for a couple of days. I use canned green olives. I recently tried it on challah for the first time and it was good but I prefer it on a sturdier bread or a English muffin (toasted and cooled), which I think makes it easier to eat without adding mayo as a binder. I think the coarse chop adds to it. Definitely butter the bread and add flaky salt.
Really delicious. I used Torremar brand spicy cocktail olives. Next time I will try replacing half the celery with finely chopped lovage leaves.
Instead of butter, consider Turkish pistachio cream, and brioche instead of challah.