Egg and olive sandwiches remind me of my childhood. My sister and I ate a lot of them growing up. My father also ate them as a kid and so this particular sandwich is very nostalgic for me-aside from being really tasty.
It’s basically an easy egg salad recipe with olives added to the mix. It may sound like an odd recipe, but trust me, it’s really good. The olives give the salad that briney, vinegary kick, plus tons of flavor from the salt and olive juice. You really don’t need to add much else in terms of seasoning.
Egg and olive salad for 2:
3 hard boiled eggs (chopped)
a handful of olives (finely chopped)
fresh chives (finely chopped)
mayonaise or veganaise (1 tblsp or as much as you like)
Mix all the ingredients in a bowl and serve with lettuce on toasted wheat bread. Or, use as a dip for crackers and veggies.
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