Thursday, April 29, 2010

Lemon and Kalamata Olive Egg Salad

A lovely lunch option.
Lemon and Kalamata Olive Egg Salad
Inspired by The Kitchn

8 Eggs, hard boiled
1/3 C. Olive Oil
6 Green Onions, chopped
12 oz. pitted Kalamata Olives
Zest and juice of 1 lemon
Kosher Salt
Fresh Ground Pepper

Cut the olives in half lengthwise (preserving brine) and mix with onions in large bowl.  Whisk together olive oil, lemon juice, and about 1/4 cup of olive brine.  Add hard broiled eggs and mesh together with a fork.  Salt and pepper to taste.

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