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Egg and Olive Salad Bites

Egg and Olive Salad Bites



Do you ever wish you had an elegant yet easy appetizer to make for guests that you want to impress? Have I got a simple, tasty and easy recipe for you. It has just a few ingredients and can be virtually made ahead of time and I promise will “WOW” your guests.  They will think you spent hours preparing.


I must first let each of you know that I have not forgotten about you or my blog.  I landed a new job at the end of January and much of my time has been dedicated to getting up and running. It has been quite empowering to make a change after 18 years with one organization. I will always love my old company and especially the people I worked with on a daily basis. I will absolutely stay in touch with many and forge forward with the friendships I created over the years. My new role is full of new challenges, opportunity to create and utilize my skill set to make a difference – I am thrilled I took a risk.

If you are thinking about making a job change, really analyze that you are doing it for the right reasons.  If after much thought and reflection you still know deep down it is a positive change, then I say go for it.  I do not want to live my life with any regrets, so as much as I will miss my co-workers and company, I needed to make the change for me.  I am invigorated, challenged and forging forward with making new working relationships.

Recently, we had a last minute get together at our house and I wanted to whip up some impressive appetizers but needed SIMPLE.  These Egg & Olive Salad Bites did the trick.  All of the ingredients are items most of us already have lying around.  I would suggest making the egg salad ahead of time and the toast rounds can be toasted and stored in a plastic bag.  You can assemble minutes before your guests arrive.



Egg and Olive Salad Bites

5 Hard Boiled Eggs
2 Tablespoons Mayo
2 teaspoons Yellow Mustard
1/2 teaspoon Salt
10 Grinds of Fresh Pepper
5 Slices of White Bread
2 Tablespoons Chopped Black Olives
1 Tablespoon Minced Scallions

See Also

Peel hard boil eggs and chop into small pieces and add to a bowl.  Add the mayo and mustard and stir.  Add the salt and pepper.  Taste and adjust seasoning as needed.

Use a one to one and half inch round cookie cutter to cut out 20 rounds.  Place onto a cookie sheet into a 350 degree oven.  Bake for about 10 minutes and turn half way through.

To assemble, use a small cookie dough scoop to form a small round of egg salad to top each toast rounds.  Top with a pinch of black olive and then the chopped scallion.  Serve and enjoy.

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