Egg Salad Sandwich

This is the recipe I like for egg salad. The olives add a nice contrast to the mild taste of the egg. The egg salad would also be good as a filling for tiny cream puffs to be served as hors d'Ouerves.

I usually just eyeball the ingredients adding just enough mayonnaise to hold the egg salad together, then taste and adjust seasonings.

6 eggs is enough to serve 4 people. 1 1/2 eggs per sandwich.

For the egg salad:
6 hard-cooked eggs (instructions for cooking)
1/4 cup mayonnaise
2 tsp. prepared yellow mustard
1 Tbsp. minced green or black olives (I like green)
Salt and pepper to taste

For making a sandwich:
Bread, hamburger roll, or croissant
Butter for the bread
Lettuce leaves, or fresh alfalfa sprouts

Finely chop eggs. Blend in mayonnaise, mustard, and olives, salt and pepper, adding enough mayonnaise to hold the ingredients together and make it spreadable. Spread bread with butter (a must for me), egg salad, and add a lettuce leaf or alfalfa sprouts. Top with a second piece of bread. Cut in two diagonally.