Kittencal's Egg or Tuna and Olive Salad Sandwiches Recipe #97601
This is so good you won't be able to keep your spoon out of the bowl for a taste! ---it's great in a sandwich stuffed in a pita or scooped on a large lettuce leaf, I have served this many times for a luncheon get together and everyone loves it! --- the amounts listed are usually what I use for 8 eggs but the exact measurements do not really matter just use whatever you wish for the amount of eggs you make, I purchase the pimento-stuffed olives for this and I say the more you use the better! after slicing the olives make certain to hand-squeeze out as much of the moisture as possible --- plan ahead slightly the mixture needs to chill for a few hours before using.
by KITTENCAL
10 min | 10 min prep
3 sandwiches
- 8 hard-boiled eggs (peeled and rinsed over cold water then patted dry using a paper towel OR two 7-ounce cans of tuna, d)
- 2 green onions, chopped small, to taste
- 1/2 teaspoon seasoning salt or white salt (or to taste)
- 1/3 cup pimento stuffed green olive (halved and hand squeezed to remove all moisture)
- 1/3 cup mayonnaise (or to taste)
- 1/2 teaspoon fresh ground black pepper
- 1 pinch cayenne pepper or Tabasco sauce (optional and to taste)
- 4-6 slices fresh bread (or use pitas)
- lettuce (optional)
- sliced tomato (optional)
- Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
- Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
- Cover and refrigerate for 2 or more hours to blend the flavors.
- Divide the mixture to make sandwiches.
- Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.
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5 stars