Lunch Counter Egg Salad Sandwich

By dette

Ingredients

• 4 large eggs, hard boiled, peeled, and coarsely chopped
• 1 c finely chopped celery
• 1 tbsp finely chopped pimiento-stuffed olives
• 1/2 c mayonnaise, preferably Homemad
• 8 slices Good Sandwich Loaf, lightly toasted
• 4 iceberg lettuce leaves
• Salt and freshly ground black pepper

Preparation

Step 1

In a mediuym 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 anadditional slice of toast. Wrap in waxed paper and refrigerate until ready to eat, for up to 4 hours.