Ingredients

• 8 hard-boiled eggs (peeled and rinsed over cold water then patted dry using a paper towel OR two 7-ounce cans of tuna, d)
• 2 green onions, chopped small, to taste
• 1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
• 1/3 cup pimento stuffed green olive (halved and hand squeezed to remove all moisture)
• 1/3 cup mayonnaise (or to taste)
• 1/2 teaspoon fresh ground black pepper
• 1 pinch cayenne pepper (optional and to taste) or 1 pinch Tabasco sauce (optional and to taste)
• 4 -6 slices fresh bread (or use pitas)
• lettuce (optional)
• sliced tomatoes (optional)

Instructions

1. Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.

2. Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).

3. Cover and refrigerate for 2 or more hours to blend the flavors.

4. Divide the mixture to make sandwiches.

5. Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.