Are you looking for a quick tasty appetizer to make for a party? Something with ingredients you probably already have at home?
This egg, onion and green olives dip is so speedy fast you will have time for makeup and hair before the party!
Your guest will rave about this easy-to-prepare dish. Try it and make a change from your usual store-bought dips – you will not be disappointed. Your guests will really like their toasts or pieces of bread covered with a zesty egg, onion and olive mixture.
The powerful and omnipresent onions, pungent salty olives cut through the richness of the mayonnaise that binds the eggs together in this take on the classic egg dip. Those ingredients ended up perfectly complimenting the other, what a great pairing!
If you love eggs as much as I do, you may also like this recipe.
This recipe has been adapted from Regina’s Remolado which everybody also loves.
As I don’t like olives, I take half of the recipe without olives, just before I incorporate the olives. It’s delicious and it is also a great dip base to throw in additional ingredients if you would like to use them, although I usually make up this basic version (with and without olives).
- 1 Onion - (small chopped)
- 6 Egg - (hard boiled chopped)
- 1.5 cup Mayonnaise - (fat free)
- Oregano - (optional to taste)
- Chives - (or green onions, optional to taste)
- Basil - (optional to taste)
- Dijon mustard - (optional to taste)
- Paprika - (optional to taste)
- Black pepper - (ground, optional to taste)
- 1.5 cup Green olives - (pimento stuffed chopped)
- Place eggs in a medium saucepan and cover with room temperature water. Bring water to a boil and and let eggs stand in boiling hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Using a food processor, process the onions, then add the eggs, mayonnaise, and any herbs and/or spices you may like. And process again. Taste and adjust if necessary.
- As I don’t like olives I Usually take half without them. It’s also delicious and I have some friends who also don’t like.
- Add olives and process another few seconds.
- Chill until ready to serve.
- Transfer to a small bowl and sprinkle with green onions (or chives) or paprika, if you like.
- Serve cold with a side of toasts, soft rolls, bread, salty chips or crackers, with additional olives on top, if desired.
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