Here’s a sandwich filling recipe that is a favorite at our house:
Egg and olive sandwiches:
4-6 hardboiled eggs (depending on how much you want to make.)
A dash of mayo
Enough prepared mustard to suit your taste
1/2 to 1 C pimento stuffed olives. (well drained)
Directions:
Dice the eggs up pretty small
Chop the olives into small pieces
Dash of salt, black pepper to taste.
Use enough mayo and mustard to get a good consistency that will stay on the bread. Store leftovers in a snap-lock container and refrigerate.
This is especially good on Black Bavarian Rye Bread—but is good on any kind of toasted bread.
That’s how I make my egg salad, pretty much. I add some dill pickle and bread and butter pickle, chopped very fine, as well as some very finely chopped onion. I add some dill weed and a tiny bit of sugar as well. If you add some onion powered and garlic powder, it rounds out the background. It’s got a good crunchy/smooth consistency. And it’s very dry, like you said, just a small dollop of mayo.
YUM! I use that recipe myself! It was my mom’s fave. The hotel where the folks got married before dear old Dad went off to WWII served it, and mom, the blushing bride, cadged it from the chef.
(She rode on a train across 1/2 the country with her wedding cake on her lap to meet him. On wedding day, he was late. His mom was fit to be tied. Finally he got there, and it turned out he had to fight a fire on the base.)
Egg/olive sandwiches were honeymoon food!