New York Deli-Egg Salad

New York Deli-Egg Salad

Community Classics .
Edited on Feb 10, 2004

This is a very different way of making egg salad that my sister picked up in a deli resturant in Buffalo, New york. We never make egg salad any other way now, we like it so much


4 Hardboiled Eggs
20 Pemento stuffed Green Olives
1/2 tsp. Sugar
Salt and Pepper to taste
4 Tbsp. Mayonnaise or just enough so salad is well moistened but not soupy
1 cup Shredded Lettuce
8 slices Toasted Bread, any kind is fine


Toast bread in toaster to desired doneness. Grate eggs on your shredder you shred cabbage on. Chop olives up small, making sure your olives were drained well before cutting up. Add to eggs. Mix sugar, salt and pepper into eggs. Add enough mayonnaise to moisten salad. Cover bowl and chill several hours in refrigerator. Put 1/4 cup salad on each of 4 slices of bread. Spread out and top with shredded lettuce. Then top with second piece of toast you have spread mayonnaise on. Cut diagonally to form triangle shapes.
Yield: 4 sandwiches

Not a NESTLÉ®-tested recipe.

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