Egg, Olive and Carrot Sandwiches
- 12 hard-boiled eggs, crushed
- 1/2 cup (125 ml) black olives, finely chopped
- 1 cup (225 ml) carrots, grated
- 3/4 cup (175 ml) mayonnaise
- salt and pepper to taste
- salad rolls or white bread slices
- Mix together crushed eggs, chopped black olives, grated carrots, mayonnaise, salt and pepper; refrigerate.
- Not too long before serving, garnish salad rolls or bread slices with mixture.