There is just something about an egg salad sandwich for Easter. Especially with briny olives.
Start with 2 eggs per person and adjust below recipe to your taste.
¼ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon salt
½ teaspoon pepper
¼ cup Spanish/Manzanilla olives, chopped plus 1 teaspoon brine from jar.
Stir to combine, taste for seasoning. If you want extra crunch, add a stalk of celery, diced.
Serve on toasted bread.