Egg-and-Olive Salad Sandwiches

Ingredients

6 hard-boiled eggs, peeled

1/2 cup pimento-stuffed olives, halved

1 small green bell pepper, finely chopped

1 small onion, finely chopped

3 heaping tablespoons mayonnaise

2 tablespoons spicy brown mustard

1 tablespoon yellow mustard

Pepper

12 slices good white bread

Directions

Grate the eggs on the large holes of a box grater into a large bowl.

Add the olives, pepper, and onion and toss to combine.

Combine the mayonnaise and mustards in a small bowl and stir until thoroughly combined.

Add the mustard mixture to the egg mixture and gently toss to coat all of the ingredients.

Season with pepper.

Divide the salad evenly among six slices of bread. Top with remaining slices.

Alternatively, serve a scoop of salad on a bed of lettuce.

Notes

Dolly says: "Another one of my assisstant T's amazingly simple 'lunches on the ledge.' I could spread this salad on crackers and be just as happy as when she puts it between two slices of bread."