OIive-Egg Salad Tea Sandwiches
- 12 to 14 hard-boiled eggs
- (depending on size)
- 2/3 to 1 c. mayonnaise
- Salt & freshly-ground pepper, to taste
- 1 (6 oz.) jar green salad olives
- 24 slices white or whole wheat bread
Chop the eggs until fine (the fine disc of a meat grinder works fine, if available). Chop the olives; combine the eggs and olives in a medium-size bowl Stir in the mayonnaise. 1/3 cup at a time, until the mixture is moist and fluffy but not soupy. Season with salt and pepper. Trim the crusts from the bread. Spread 12 slices of bread with the egg mixture and then cover with the plain slices. Cut in halves or quarters. Yield: 48 tea sandwiches.