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Egg and Olive Salad

Source of Recipe


From "What Can I Bring?" by Elizabeth Heiskell



List of Ingredients



• 12 hard-cooked eggs, chopped
  
• ½ (12-ounce) jar olives with pimientos, drained and chopped
  
• ½ cup mayonnaise
  
• ¼ cup crumbled cooked bacon (from 3 slices)
  
• ½ teaspoon salt
  
• ½ teaspoon black pepper
  
• ¼ teaspoon hot sauce
  
• 12 (1-ounce) white or whole wheat bread slices
  






Instructions



1. Combine the chopped eggs, olives, mayonnaise, bacon, salt, pepper, and hot sauce; stir well.
   
   
2. Spread about ½ cup egg mixture over six bread slices; top with the remaining bread slices. Remove and discard the crust from the bread.
   
   Cut the sandwiches into triangles.
   
   Serves 6