Pickle-Peanut Butter-Egg Spread

Um... in what world do hard-boiled eggs and peanut butter work together?

I've been pretty drained by the heat this week, so this is a short post and a short recipe...

You know, this wouldn't have been so bad if it had just been the eggs and pickles.  Kind of like egg salad on a cracker, right?  But why, for the love of [insert deity here], did they think it would be wise to mix peanut butter into this spread?  Were they looking for a touch of saltiness?  There are other ingredients that can lend that flavour... for example, salt.   

I think my husband said it best when he said, "At least it's not as bad as the banana one."  God help us all if I ever come across anything worse.

Pickle-Peanut Butter-Egg Spread

Mash 3 hard-cooked eggs.  
Combine with 1/4 cup finely chopped sweet pickles and 1 tablespoon peanut butter.  
Season with prepared mustard and pickle juice. 
(I chose to garnish my batch with olives...because I like olives.)

This recipe is from the appetizer section of the Mary Margaret McBride Encyclopedia of Cooking, published  by Homemakers Research Institute in 1959.