Confetti Egg Salad with Olives, Pimentos, Salami, Scallions, and Parsley

(from kylerhea’s recipe box)

Source: Farmgirl fare website

Categories: Egg salad, Green Onions, May2012, Salads


  • 12 large hardboiled eggs, grated (I use the large holes on a stainless steel box grater)
  • 1 can black olives (drained weight 6 ounces), drained and chopped
  • 1 4-ounce jar chopped pimentos (scant 1/2 cup)
  • 4 to 8 ounces salami, diced (about 1 to 2 scant cups)
  • 6 scallions (green onions), chopped
  • 1/2 cup chopped fresh parsley
  • 3/4 to 1 cup mayonnaise (I'm a Hellman's girl)
  • Salt and pepper to taste


  1. In a large bowl, combine the eggs, olives, pimentos, 4 ounces of the salami, scallions, and parsley. Stir in 3/4 cup of the mayonnaise. Add salt and pepper to taste. Mix in the remaining 1/4 cup of mayonnaise and/or another 4 ounces of salami if desired.

  2. Spread on crackers, use as a sandwich filling (perhaps on some freshly baked, easy to make Farmhouse White Bread?), or simply eat it straight out of a little dish with a spoon. Tastes even better if made ahead of time and allowed to chill for a couple of hours before serving.

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