Kittencal's Egg and Olive Salad Sandwiches
Created by KittenCal on December 11, 2011
- Servings: 4-5
- Prep Time: 10m
- Cook Time: 0m
- Recipe #3453
Ingredients
- 1 (3 ounce) package cream cheese, very soft
- 1/3 cup mayonnaise (can use more)
- 1 teaspoon prepared yellow mustard
- 8 large hard-boiled eggs, peeled and chopped
- 1 large green onion, chopped
- 1 celery rib, finely diced
- 1/3 cup sliced green pimiento-stuffed olives
- Seasoned salt and fresh ground black pepper, to taste (can use white salt)
- Tabasco sauce, optional
- 10 slices bread (can toast if desired)
- Soft butter
- 5 lettuce leaves
- Sliced tomatoes (use as many slices as desired)
How to Make
-
Step 1: In a mixing bowl combine the soft cream cheese with mayonnaise and mustard until smooth and combined. Stir in chopped eggs, green onion, celery and sliced olives; mix to combine. Season with salt and black pepper and Tabasco if using. Cover and refrigerate for at least 2 or more hours (more is better).
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Step 2: To assemble; lightly butter all bread slices. On 5 bread slices layer lettuce, slices tomatoes then about 1/2 cup or more of the egg mixture; top with a slice of bread.
Nutritional Facts
- Serving Size: 1 (944.3 g)
- Calories 572.9
- Total Fat - 22.4 g
- Saturated Fat - 7.7 g
- Cholesterol - 395.4 mg
- Sodium - 915.4 mg
- Total Carbohydrate - 64.2 g
- Dietary Fiber - 10.8 g
- Sugars - 20.7 g
- Protein - 31.9 g
- Calcium - 399.6 mg
- Iron - 7.2 mg
- Vitamin C - 22 mg
- Thiamin - 0.8 mg