Kittencal's Egg or Tuna and Olive Salad Sandwiches

This is so good you won't be able to keep your spoon out of the bowl for a taste! ---it's great in a sandwich stuffed in a pita or scooped on a large lettuce leaf, I have served this many times for a luncheon get together and everyone loves it! --- the amounts listed are usually what I use for 8 eggs but the exact measurements do not really matter just use whatever you wish for the amount of eggs you make, I purchase the pimento-stuffed olives for this and I say the more you use the better! after slicing the olives make certain to hand-squeeze out as much of the moisture as possible --- plan ahead slightly the mixture needs to chill for a few hours before using.

• Ready In: 10 mins
• Yields: 3 sandwiches

Ingredients

• 8  hard-boiled eggs (peeled and rinsed over cold water then patted dry using a paper towel OR two 7-ounce cans of tuna, d)
• 2  green onions, chopped small, to taste
• 1⁄2 teaspoon seasoning salt (or to taste) or 1⁄2 teaspoon  white salt (or to taste)
• 1⁄3 cup  pimento stuffed green olive (halved and hand squeezed to remove all moisture)
• 1⁄3 cup mayonnaise (or to taste)
• 1⁄2 teaspoon fresh ground black pepper
• 1  pinch cayenne pepper (optional and to taste) or 1  pinch Tabasco sauce (optional and to taste)
• 4 -6  slices  fresh  bread (or use pitas)
•  lettuce (optional)
•  sliced tomatoes (optional)

Directions

1. Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
2. Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
3. Cover and refrigerate for 2 or more hours to blend the flavors.
4. Divide the mixture to make sandwiches.
5. Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.