Friday, May 19, 2017

Egg and Olive Salad Bites | Friday Night 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

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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