First of all, we Bailey's like our boiled eggs coarsely chopped. No finely chopped eggs for us. We want a big bite of boiled egg coated in mayo with a little pickle and olive on the edges. Here is the recipe with a few measurements, if possible.
Hard boil 4 eggs- this should be enough for two or three hearty sandwiches. Coarsely chop eggs and place in medium bowl. Salt and pepper eggs. Add 2 to 3 tablespoons of Duke's mayonnaise and 1 to 2 tablespoons of sweet salad cubes. I used to chop sweet gherkins for all of my southern salads, but accidentally discovered that Mt. Olive makes a jar of sweet salad cubes and does all of the work. Now, don't mistake the sweet relish for the salad cubes. It has an all together different flavor. Lastly, I coarsely chop 2 tablespoons of green pimiento stuffed olives and mix all 4 ingredients. I have been known to add pickle juice, but sometimes the salad gets a little "goopy", if you know what I mean. Generously sprinkle paprika on the finished product, just for a little color.
Enjoy with your favorite "light' bread, crackers, or my favorite, Sandwich Thins - Lay's original potato chips on the side aren't a bad addition either.