In today's culinary fare, we make egg salad with vinegar and oil, but back during World War 2 while eggs were available, oil and vinegar weren't. Those items were used for the war effort. Wives would stretch the eggs by hard-boiling a couple, mix with a bit of homemade mayonnaise, throw in a couple of sliced olives, and make a scrumptious lunch delight. My father used to tell me that his Cousin Kate would make him one every once in a while. While he loved green olives, I hated them until I was in my 40s. Now I love them, but haven't made one of his favorite Egg and olive sandwiches
Ingredients:
2 Eggs, Hard Boiled
12 Stuffed Olives
Mayonnaise
Instructions:
Chop the hard-boiled eggs and olives together. Add a
spoonful of mayonnaise or enough to wet the mixture. Serve between slices of
buttered bread.
Elizabeth Kilbride is a Writer and Editor with forty years
of experience in writing, with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts degree in Business
Management, a bachelor’s in mass communication and cyber-Analysis, a master’s
in criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
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