Best 6 Amish Egg Olive Salad Recipes

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Amish egg olive salad is a classic dish that is perfect for any occasion. This traditional salad is made with hard-boiled eggs, celery, onions, pickles, mayonnaise, and a variety of seasonings. The result is a creamy, flavorful salad that is sure to please everyone at your table. Amish egg olive salad is a great side dish for picnics, potlucks, and holiday gatherings. It is also a delicious and easy-to-make lunch option.

Here are our top 6 tried and tested recipes!

EGG SALAD SANDWICH WITH OLIVES



Egg Salad Sandwich with Olives image

An Egg Salad Sandwich with Olives is an excellent way to take a basic egg salad recipe and make it extra special. It's quick and easy to make and a great way to use hardboiled eggs

Provided by Jessy Freimann

Categories     Main     Main Course     Main dish

Number Of Ingredients 9

8 large hard boiled eggs, (peeled and roughly chopped)
3/4 cups green olives with pimentos, (roughly chopped)
2/3 cups mayonnaise
1 Tablespoon prepared yellow mustard
Kosher salt, (to taste)
Ground black pepper, (to taste)
Bread
Lettuce
Sliced tomato

Steps:

  • Boil eggs and plunge into an ice bath. Peel the eggs and roughly chop them. Add to a medium bowl.
  • Add chopped green olives, mayonnaise, mustard, salt and pepper and mix until well combined.
  • Taste and adjust seasonings to your liking.
  • Spread egg salad on bread and top with lettuce and tomato if you prefer. Serve immediately.

AMISH POTATO SALAD



Amish Potato Salad image

This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow.

Provided by melissa master cavell

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 15

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
¾ cup white sugar
1 teaspoon cornstarch
½ teaspoon salt
⅓ cup apple cider vinegar
½ cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 49 g, Cholesterol 162.6 mg, Fat 30.5 g, Fiber 4.7 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 425.3 mg, Sugar 23.3 g

AMISH MACARONI SALAD



Amish Macaroni Salad image

A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!

Provided by CONNIE0751

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

2 cups uncooked elbow macaroni
3 large eggs hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
¾ cup white sugar
2 ¼ teaspoons white vinegar
¼ teaspoon salt
¾ teaspoon celery seed

Steps:

  • Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
  • In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 66 g, Cholesterol 132.7 mg, Fat 25.3 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 944.1 mg, Sugar 37.9 g

KITTENCAL'S DELI-STYLE EGG AND OLIVE SALAD



Kittencal's Deli-Style Egg and Olive Salad image

This is a deli-quality egg salad and one I have made many times in the past to serve a luncheons and buffets and always receive rave reviews! --- for a change of pace this is great stuffed between pita bread with a leaf of lettuce, plan ahead the egg mixture *must* be chilled for several hours or even overnight to blend the flavors, the amounts listed should give you 4 to 5 sandwiches, please add in the olives they are what really makes this recipe! :)

Provided by Kittencalrecipezazz

Categories     < 4 Hours

Time 2h

Yield 5 serving(s)

Number Of Ingredients 10

1 (3 ounce) package cream cheese, very soft
1/4-1/3 cup mayonnaise (not salad dressing)
1 teaspoon prepared mustard
1 pinch dill (optional)
8 hard-boiled eggs, chopped
1 celery rib, finely diced
2 green onions, chopped
1/3-1/2 cup green pimento stuffed olive (do not chop and hand-squeeze out excess moisture)
seasoning salt & freshly ground black pepper (to taste)
Tabasco sauce (optional and to taste)

Steps:

  • In a bowl, combine first 4 ingredients until smooth and well combined.
  • Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
  • Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
  • If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 6.5, Cholesterol 320.2, Sodium 256.1, Carbohydrate 5.1, Fiber 0.3, Sugar 2.5, Protein 11.4

AMISH ENDIVE OR SPINACH SALAD



Amish Endive or Spinach Salad image

To make sure the greens are wilted before eating(covering the greens with a hot dressing only partially accomplishes this), drop them into a pot of boiling water. Let tand for 5 - 10 minutes. Then drain leaves, pouring off juice.

Provided by BeckyF

Categories     German

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 quart endive or 1 quart spinach
3 hard-boiled eggs
4 slices bacon
1/2 cup sugar
2 tablespoons flour
1 egg, beaten
1 teaspoon salt
1/2 cup vinegar
1 1/2 cups water

Steps:

  • Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
  • Top with sliced eggs.
  • Cover with hot bacon dressing and serve.
  • Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
  • Combine sugar and flour.
  • Add egg, salt, vinegar and water and mix until smooth.
  • Pour into bacon drippings and heat stirring constantly, until mixture thickens.
  • Add crumbled bacon.

Nutrition Facts : Calories 243.1, Fat 10.8, SaturatedFat 3.5, Cholesterol 151.5, Sodium 616.4, Carbohydrate 28, Fiber 8.3, Sugar 17.7, Protein 9.6

AMISH EGG & OLIVE SALAD



Amish Egg & Olive Salad image

This is a wonderful and delicious egg salad recipe that comes from one of my Amish cookbooks.

Provided by Kimberly Kay @KimberlyV65

Categories     Other Side Dishes

Number Of Ingredients 6

6 - hard-cooked eggs, cooled and peeled
1/4 teaspoon(s) salt
1 dash(es) black pepper
1/4 cup(s) mayonnaise (i was out of mayo, so i used miracle whip; either is fine)
1 to 2 tablespoon(s) chopped green olives with pimentos
1 to 2 teaspoon(s) prepared mustard (i used dijon mustard; my favorite kind!)

Steps:

  • Chop eggs into small chunks.
  • Fold in remaining ingredients and chill.
  • Serve on bread or rolls with lettuce leaves (or can be served as a side dish).

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Hard-boil the eggs perfectly by placing them in a single layer in a saucepan and covering them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, then drain and rinse them with cold water.
  • Use a variety of olives in the salad for a more complex flavor. Some good options include Kalamata olives, black olives, and green olives.
  • Chop the vegetables and celery finely so that they blend well with the other ingredients.
  • Use a light hand when adding mayonnaise to the salad. You want the salad to be creamy, but not too heavy.
  • Season the salad to taste with salt and pepper.
  • Serve the salad immediately or chill it for later.

Conclusion:

Amish egg olive salad is a delicious and easy-to-make dish that is perfect for a picnic, potluck, or light lunch. With its simple ingredients and creamy, flavorful dressing, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new salad recipe, give this one a try!

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