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Egg Salad Sandwiches with Favolosa Extra Virgin Olive Oil

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Prep Information

Prep Time

30 minutes

Cook Time



6 people


  • 4 large eggs, boiled 9 minutes, chilled in ice water, and peeled
  • ¼ cup thinly diced scallions
  • ¼ cup diced celery stalks
  •  Salt and pepper
  • ½ cup roughly chopped green olives
  •  Pinch of red pepper flakes or paprika
  • ½ cup roughly chopped flat-leaf parsley
  • 4-5 tablespoons extra-virgin olive oil
  • 6 slices bread, toasted
  • Arugula leaves, or spring greens!


  1. Chop eggs roughly into a medium bowl.
  2. Add diced scallions and celery and season with salt and pepper.
  3. Add chopped olives, red pepper, parsley, and Favolosa Extra Virgin Olive Oil. Stir gently.
  4. Spread 2 or 3 tablespoons egg mixture on each toasted bread slice.
  5. Top each slice with a few arugula leaves.
  6. Cut each slice in half diagonally and serve.
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