An egg-and-olive salad sandwich seems like a great idea for lunch today, but as simple as it sounds, you can’t just produce it like magic.

There’s the matter of boiling the eggs and cooling them first, peeling them, then making the salad and then chilling it.

You could go out somewhere and hope to find egg and olive sandwiches, but what’s the likelihood you’d succeed? (You can buy chopped hard boiled eggs in the salad bars at some supermarkets, but I’m a little leery of those.)

It’s a problem, though granted not one of the world’s big ones. You have to anticipate that you’re going to be in the mood for egg salad in advance so you can make it, chill it and have it perhaps the next day. (In truth, egg salad is better if it sits overnight in the fridge.)

Egg and Olive Salad

Directions
Chop the eggs and olives together in a bowl. Add the mayonnaise and salt and pepper. Mix well, cover and refrigerate until you’re ready to serve with crispy lettuce in sandwiches. Egg-and-olive salad is particularly good on a dark bread like rye or pumpernickel. It’s also great on crusty, toasted bread.

Got an egg salad secret recipe? Feel free to post below.