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.