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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 large eggs, hard cooked, peeled and chopped |
1/3 cup celery, minced |
hot pepper sauce |
mayonnaise, to moisten |
8 slices monterey jack cheese |
4 slices tomatoes, thin slices |
4 lettuce leaves |
salt & pepper |
1/4 dill pickles, cut into wedges |
stuffed olives |
Directions:
1. Prepare the egg salad filling.
2. Refrigerate for at least 1 hour to blend the flavors.
3. Spread 4 of the cheese slices with the filling.
4. Place tomato slices on top of the filling.
5. Top with the lettuce leaves and salt and pepper to taste.
6. Cover with the remaining cheese slices.
7. Serve on individual plates with the pickles and olives.
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