Egg Salad Sandwiches With Green Olive, Celery and Parsley

By David Tanis

Published December 3, 2019

  • Andrew Scrivani for The New York Times. Food Stylist: Iah Pinkney.
Media 1 of 1
Total Time
20 minutes
Rating
4(305)
Comments
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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

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 74 milligrams cholesterol; 121 calories; 4 grams monosaturated 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

  1. 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.)

  2. 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.

  3. Step 3

    Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

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Ratings

4 out of 5
305 user ratings
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Comments

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!

sarah k

Really delicious. I used Torremar brand spicy cocktail olives. Next time I will try replacing half the celery with finely chopped lovage leaves.

JayinPa

Instead of butter, consider Turkish pistachio cream, and brioche instead of challah.

Julia

Delicious! I’ve been packing these for lunch and spend all morning craving them.

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