Dolores’s Egg and Olive Sandwiches

Put one egg in the bottom of a mixing bowl and chop roughly with the side of a fork. Put another egg on top and chop roughly again with the fork. Repeat with remaining eggs until all the eggs are chopped together with pieces no larger than the size of a piece of bubble gum.

Stir in the mayonnaise, olives, olive brine, onions, mustard or pickle juice, celery seed, salt and pepper. Taste and adjust if necessary.

Chill until ready to serve. Serve cold on soft sandwich rolls with additional olives on top, if desired.