Egg Olive Salad Sandwiches

My mom used to put a booth in a local church's fall craft bazaar. The church ladies made these sandwiches every year and they are simply amazing. I went back to the bazaar a couple falls ago for the first time in years... They were still making the same sandwiches, but I didn't get one — they were sold out!! The recipe comes from the church's cookbook. The book suggests only Sunbeam white bread, but since when do I follow rules?! Pita bread, whole grain bread, wheat bread, or just a a bed of lettuce... It's all good.  A great sandwich for a tea party!

Ingredients:
5 hard-boiled eggs
1 (16 ounce) jar stuffed green olives
1/2 cup Hellmann's mayonnaise*
1/2 cup finely chopped pecans
3 dashes Tabasco sauce
 
Directions:
Chop eggs and olives finely; the finer, the better.  A food processor makes this job quick and easy.  Add remaining ingredients and mix gently by hand.  *start with a 1/2 cup of mayonnaise and add as needed.  Tightly cover and cool the mixture for a few hours or overnight.  Make into sandwiches and cut into quarters or use cookie cutters for a touch of creativity.