The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Foster’s Market Egg Salad with Fresh Dill and Green Olives

Advertisement

Ingredients

8 large hard-boiled eggs, peeled and roughly chopped

¼ cup mayonnaise

2 tablespoons Dijon mustard

10 pimiento-stuffed green olives, chopped

2 teaspoons olive brine or white wine vinegar

2 tablespoons chopped fresh Italian parsley

2 teaspoons fresh dill

Sea salt and freshly ground black pepper to taste

6-8 slices bacon, cooked

5 English muffins, lightly toasted

Directions

  1. Place the eggs in a large bowl with mayonnaise, mustard, olives, brine (or vinegar), parsley, dill, salt, and pepper and stir to combine. Taste for salt and pepper and season accordingly.
  2. Pile egg salad on one side of each English muffin, top with bacon and other side of English muffin. Serve immediately (salad can be refrigerated in an air-tight container for up to 1 day).
Print Recipe