Egg and olive sandwiches are one of our favorite summer sandwiches and making them in pita pockets make them manageable on a picnic or at the beach. My cousin Mary Fay introduced this combination to me when I was living in New York City years ago. I'd never heard of the combination but immediately fell in love with it.
Egg and Olive Sandwiches
(Yields 2 generous sandwiches)
4 hard boiled eggs, cooled, peeled and chopped
15-20 stuffed Manzanilla olives, chopped
2-3 large tablespoons of mayonnaise
Salt and pepper to taste
Whole wheat pita pockets
- Note: I "chop" the eggs in one of those egg slicers, slicing them in one direction, then turning the egg slices one quarter turn, and slicing them again - resulting in a rough chop. I "chop" the olives (in batches of 5-7) with the same device; slicing/chopping them in only one direction.
- Combine ingredients in a bowl. Assemble sandwiches.
Since I thought it was unusual when I first heard of it, I thought you might too. But, like me, it may spark in you a life-long love for the egg and the olive - together.