Old Fashioned Egg Salad Sandwiches

Ingredients

  • Hard boiled egg, chopped
  • 2/3 cup California Black Ripe Olives, wedged
  • 1/2 cup dill pickles, chopped
  • 1/3 cup green onions, sliced
  • 1/3 cup reduced-fat mayonnaise
  • 2 teaspoons chives, chopped
  • 2 teaspoons tarragon, chopped
  • 1 1/2 teaspoons mustard powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 8 slices Pumpernickel bread, lightly toasted
  • 2 ounces iceberg lettuce
  • 1 (10 oz.) tomato, sliced 1/4-inch thick
  • 4 ounces red onion, sliced

Directions

In a large mixing bowl, combine eggs, California Ripe Olives, pickles, green onion, mayonnaise, chives, tarragon, mustard powder, salt and pepper. Place four slices of bread on a clean surface. Spread 6 ounces of egg salad on top of each. Top with 1-2 leaves of lettuce, 2-3 ounces of sliced tomato and 1 ounce of sliced red onion. Cover with remaining slices of toast Serves 4.