This is what I made for lunch on Saturday. The last time my mom was at my house she suggested that I make this to use up our plethora of olives. I've talked a lot about my mom here on my blogs lately. We spent weeks together with the arrival of my second babe. She's in my head.
Funnily enough there was an egg and olive sandwich recipe in the most recent issue of Mississippi magazine.
I modified it a bit and came up with this. Perfect on crackers or toasted bread.
6 hard boiled eggs chopped
1/4 cup capers drained and rinsed
1/2 cup marinated green olives diced
a tiny pinch of Kosher salt
black pepper to taste
hot sauce to taste
1/2 cup mayonnaise
a squeeze of fresh lemon juice
stir and refrigerate!