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+ servings
5 from 4 votes

Dolores's Egg and Olive Sandwiches

The briny, pungent olives cut through the richness of the mayonnaise that bindss the eggs together in this take on the classic egg salad. Serve on soft rolls or bread with a side of salty chips or pretzels!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 339kcal
Author Rebecca Lindamood


For the Egg Salad

  • 6 hard boiled eggs peeled
  • 2-4 tablespoons mayonnaise
  • 2-4 tablespoons chopped green salad olives with pimientos
  • 2 tablespoons minced sweet onions preferably Vidalia
  • 1 teaspoon brine from the olives
  • 1 teaspoon yellow mustard or dill pickle juice
  • 1/4 teaspoon celery seed
  • salt and coarsely ground black pepper to taste

To Serve:

  • 4 soft sandwich rolls or 8 slices of bread
  • Optional: Additional chopped olives for the sandwich.


To Prepare the Salad:

  • Put one egg in the bottom of a mixing bowl and chop roughly with the side of a fork.
  • Put another egg on top and chop roughly again with the fork. Repeat with remaining eggs until all the eggs are chopped together with pieces no larger than the size of a piece of bubble gum (*see notes).
  • Stir in the mayonnaise, olives, onions, mustard or pickle juice, celery seed, salt and pepper. Taste and adjust if necessary.
  • Chill until ready to serve.
  • Serve cold on soft sandwich rolls with additional olives on top, if desired.


*Many thanks to Katie who asked me to specify which type of bubble gum. Believe it or not, I meant Dubble Bubble. I'm not joking. Carry on!


Calories: 339kcal | Carbohydrates: 31g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 282mg | Sodium: 524mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 2.8mg