Recipe: Egg and Olive Spread, Egg and Bacon Spread

Egg and Olive Spread
rec.food.cooking/Donna McCurley/1996

Hard boil 6 large or extra-large eggs. Let cool & peel. Chop finely (or better yet--use your food processor). Mince about 1/4 to 1/2 cup of pimento-stuffed olives; combine with chopped eggs. Add a small amount of mayonnaise, just enough to moisten and make egg & olive mixture spreadable. Season to taste. (I use black pepper.)

Egg and Bacon Spread

Similar to Egg & Olive Spread, except cook 6 to 8 slices of bacon (turkey bacon will work). Drain on paper towels. Crush bacon into small pieces, combine with chopped eggs. Add just enough mayo to moisten and make mixture spreadable. Season to taste. (Here again, I usually just use black pepper, although tabasco sauce is also good in this.)

Both recipes taste especially good if the bread used in the sandwich is lightly toasted.