Egg and Olive Sandwich Strips
My dad used to love egg and olive sandwiches, and so do I! Whoever knew that by adding a few pecans, I'd be eating a favorite of the South!
What You'll Need
- 2 hard-boiled eggs, finely chopped
- 1 (5-ounce) jar sliced pimiento-stuffed green olives, drained and finely chopped
- 1 small onion, finely chopped
- 1 cup finely chopped pecans
- 1 cup mayonnaise
- 10 slices whole wheat bread
What to Do
- In a large bowl, combine all the ingredients except the bread; mix well.
- Spread evenly onto 5 bread slices. Top with the remaining 5 bread slices. Cut the crusts from the sandwiches and cut each sandwich into 3 strips.
- Serve, or cover and chill until ready to serve.
Makes 15 sandwich strips.
Notes
These can also be made on rye or pumpernickel bread, or even a combination, using one type of bread for the top and another for the bottom of each sandwich.
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