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

Photo by Hélène Dujardin

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5 servings

  • 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
  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).
  • from Chef Sara Foster, Foster's Market, Durham, North Carolina

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