My egg salad recipe, which I found in a tearoom cookbook years ago, is a longtime favorite. In fact, this is what I took for lunch almost every day this week, because I never tire of eating these sandwiches!
I always like just about anything with olives in it, and this egg salad really gets a boost from the flavor of the olives. Plus, this spread is nice whether served open-faced or ...
... sandwiched between two slices of bread. If you like olives, you should love this recipe!
4 boiled eggs
4 ounces (half a large block) cream cheese
2 teaspoons brown mustard
20 green olives
1 teaspoon olive juice
Dash of salt and pepper
Place all ingredients in food processor and pulse well, until everything is thoroughly blended. When cutting the traditional rectangular shapes, I like to spread the filling across the full-sized piece of bread first, top with the second slice, trim crusts, then slice into three tea sandwiches. Garnish with thin slices of olive. This recipe makes enough spread for several dozen tea sandwiches.