Olive Tea Sandwiches

Ingredients

• 2  hard-cooked eggs chopped
• 1 cup mayonnaise reduced-fat
• 0.5 small onion diced
• 1 cup pecans toasted chopped
• 7.5 ounce pimiento-stuffed olives drained chopped
• 36 slices bread white thin

Equipment

• cookie cutter

Directions

1. Stir together first 5 ingredients. Cover and chill 1 hour.
2. Spread olive mixture on one side of 18 bread slices; top with remaining bread slices. Trim crusts from sandwiches; cut each into triangles, or cut with decorative cookie cutters.
3. Note: For testing purposes only, we used Pepperidge Farm Very Thin White Bread Slices.