Dolores’S Egg And Olive Sandwiches

• 6 whole Hard Boiled Eggs, Peeled
• 2 Tablespoons To 4 Tablespoons Mayonnaise
• 2 Tablespoons To 4 Tablespoons Chopped Green Salad Olives With Pimientos
• 2 Tablespoons Minced Sweet Onion, Preferably Vidalia
• 1 teaspoon Brine From The Olives
• 1 teaspoon Yellow Mustard Or Pickle Juice
• 1/4 teaspoons Celery Seed
• Salt And Coarsely Ground Pepper To Taste
• 4 whole Soft Sandwich Rolls For Serving
• Additional Chopped Olives To Top The Sandwich (optional)

1. Put one egg in the bottom of a mixing bowl and chop roughly with the side of a fork. Put another egg on top and chop roughly again with the fork. Repeat with remaining eggs until all the eggs are chopped together with pieces no larger than the size of a piece of bubble gum.
2. Stir in the mayonnaise, olives, olive brine, onions, mustard or pickle juice, celery seed, salt and pepper. Taste and adjust if necessary.
3. Chill until ready to serve. Serve cold on soft sandwich rolls with additional olives on top, if desired.

eggs, mayonnaise, green salad, sweet onion, brine, yellow mustard, ubc, salt, sandwich rolls, olives

Taken from tastykitchen.com/recipes/salads/dolorese28099s-egg-and-olive-sandwiches/ (may not work)