EGGS, EGGS, EGGS...

Here is another recipe for egg salad sandwiches from taste of home simple & delicious March/April issue. page 28.
6 hard cooked eggs
1 cup (4 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
1/2 cup sweet pickles, chopped
1/4 cup mayonnaise
2 Tbsp. horseradish sauce
1 Tbsp. sweet pickle juice
1/4 tsp. salt
12 slices white bread
lettuce leaves & tomato slices, optional
In a small bowl, combine the first eight ingredients. On six slices of bread, layer 1/2 cup egg salad, lettuce & tomato slices if desired. Top with remaining bread slices.