Herb and Olive Egg Salad in Bread Bowl

In a rustic bread bowl, you can enjoy a cool and tasty egg salad with fresh herbs and olives. The classic egg salad tastes even better with the addition of herbs and olives. Its a great dish for picnics and get-togethers.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup pitted green olives, sliced
• 1/4 cup pitted black olives, sliced
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 round bread loaf, hollowed out for serving

Instructions:

In a mixing bowl, combine the chopped hard-boiled eggs, fresh parsley, fresh dill, green olives, and black olives

In a separate small bowl, whisk together the mayonnaise and Dijon mustard until well combined

Pour the mayonnaise mixture over the egg and herb mixture, and gently toss to coat all the ingredients evenly

Season with salt and pepper to taste

Refrigerate the egg salad for at least 30 minutes to allow the flavors to meld together

While the salad chills, take the round bread loaf and carefully hollow it out, leaving a bread bowl with a thick, sturdy crust

Once the egg salad has chilled, spoon it into the hollowed-out bread bowl

Serve the herb and olive egg salad-filled bread bowl as a delightful and flavorful appetizer or light meal