Egg Olive Salad Sandwiches

My mom used to put a booth in a local church's fall craft bazaar. The church ladies made these sandwiches every year. They are simply amazing. I went back to the bazaar this past fall for the first time in years... They were still making the same sandwiches, but I didn't get one -- they were sold out!! The recipe comes from the church's cookbook. The book suggests only Sunbeam white bread, but since when do I follow rules?! Pita bread, whole grain bread, wheat bread, or just a a bed of lettuce... It's all good. :)

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 5  hard-boiled eggs
• 1 (16 ounce) jar stuffed green olives
• 1⁄2 cup Hellmann's mayonnaise
• 1⁄2 cup  finely chopped pecans
• 3  dashes Tabasco sauce

Directions

1. Chop eggs and olives finely. The finer, the better. If you're adventurous, use a food processor.
2. Mix all ingredients gently by hand.
3. Tightly cover and cool the mixture for a few hours, maybe even overnight.
4. Make into sandwiches and cut into quarters or use cookie cutters to make fun shapes.
5. **start with a 1/2 cup of mayonnaise and add as needed **.