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:
- 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)
- Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
- 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).
- Cover and refrigerate for 2 or more hours to blend the flavors.
- Divide the mixture to make sandwiches.
- Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.
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RECIPE MADE WITH LOVE BY
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I was one of 3 boys raised by parents who lived thru depression and WWII. I’m not sure who came up with this sandwich spread. 1st we made standard canned tuna drained with mayo spread. If this was the goal, we might add chopped/diced sweet and dill pickle and onion. But not for this. Then we make egg salad spread. Chopped up eggs, salt, pepper, frenches yellow mustard. We mix the tuna and egg mixtures in equal parts then add small/little can if sliced or diced black olives. Then simple matter of deciding white or rye bread, toasted or not, more mayo for bread, add your spread, add ice burg lettuce. I’m 66 I’m still making this (but only with best foods and Kirkland tuna).
Was well spiced on the cheap 5oz cans of Tuna that are half water from grocery store, but when I tried it on some 6oz cans of dense no added water expensive Tuna it was very much lacking. Next time I use the expensive tuna I will up all spices by 50% and try that. Very good flavor though. Really enjoyed it.
Count on Kittencal for another great recipe. I have 4 children 8 and under... I know how much time it can take to post a recipe. I thank Kittencal and so many others who are willing to help make the world of cooking better and easier for others. <br/><br/>This is a keeper that the kids love and great for eating on a budget. : )
As always, an awesome dish! I used 4 eggs and 1 can of tuna. The only other adjustments that I made were to add a celery stalk for some crunch & I ended up using about 1/2 cup mayo instead of 1/3 cup. I also added in some cajun seasoning along with the cayenne and a smidge of mustard to add some zip. Had this for lunch every day until it was gone! Easy, tasty, and filling! Thanks Kittencal :) I'll be using this one often!