Description
Delicious and easy-to-make Egg Salad Finger Sandwiches perfect for parties, luncheons, or a light snack. This classic recipe combines creamy egg salad with crisp white bread and fresh herbs for a flavorful, bite-sized treat.
Ingredients
Scale
Egg Salad
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onions
- Salt to taste
- Pepper to taste
- 1 tablespoon fresh dill (optional)
Sandwich
- 8 slices of white bread
Instructions
- Hard Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 10-12 minutes to cook through.
- Cool and Peel: Transfer the cooked eggs immediately into an ice bath to stop cooking and cool them down quickly. Once cooled, peel the eggs and chop them into small pieces.
- Prepare the Egg Salad: In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, finely chopped celery, and green onions. Season with salt and pepper to taste and mix everything until evenly blended. Optionally, stir in fresh dill for a herby flavor.
- Assemble the Sandwiches: Evenly spread the prepared egg salad on one side of each slice of white bread. Optionally, sprinkle some fresh dill on top of the egg salad for extra aroma.
- Make Finger Sandwiches: Place another slice of bread on top of the egg salad. Cut each sandwich into quarters to create bite-sized finger sandwiches, perfect for serving at gatherings or tea time.
Notes
- For easier peeling, use eggs that are a few days old rather than fresh eggs.
- Customize the egg salad by adding a pinch of paprika or a splash of lemon juice for extra zest.
- Substitute white bread with whole wheat or gluten-free bread if preferred.
- These sandwiches are best served fresh but can be stored in the refrigerator for up to one day.
- For a lighter version, use low-fat mayonnaise or Greek yogurt.
