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Lunch Counter Egg Salad Sandwich

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"The egg salad sandwiches at two of my favorite soda fountains, Brent's Drugs and (Miss Eudora Welty's favorite) Parkins Pharmacy, come neatly wrapped in waxed paper, which seems a little retro these days, what with press-and-seals and zips and locks. Truth is, waxed paper is quite handy. It has myriad uses and is pretty cheap. I like unwrapping a sandwich that's been carefully folded in waxed paper. It has a nostalgic quality and it keeps the sandwiches ever so fresh."

List of Ingredients

◦  4 large eggs, hard-boiled, peeled, and coarsely chopped
◦  1 cup finely chopped celery
◦  1 Tbsp finely chopped pimiento-stuffed olives
◦  ½ cup mayonnaise, preferably homemade
◦  8 slices good sandwich loaf, lightly toasted
◦  4 iceberg lettuce leaves
◦  Salt and freshly ground black pepper


Recipe

In a medium bowl, with a rubber spatula, combine the eggs, celery, olives, and mayonnaise.

Divide the salad among four slices of toast. Top each with a lettuce leaf and some salt and pepper. Cover with an additional slice of toast.

Wrap in waxed paper and refrigerate until ready to eat, for up to 4 hours.


Serves 4