Lunch Counter Egg Salad Sandwich
Recipe courtesy of Screen Doors and Sweet Tea by Martha Hall Foose
In bowl with a rubber spatula combine the eggs, celery, olives and mayonnaise.
Divide the salad among four slices of toast. Top each with a lettuce leaf and some salt and freshly ground black pepper. Cover with second slice of toasted bread.
Wrap in wax paper (for that old time feeling) or other wrap will do.
Refrigerate (up to four hours) until ready to eat.