Description
A delicious and easy recipe for egg salad finger sandwiches, perfect for tea parties or as a light snack.
Ingredients
Scale
- 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
- 8 slices of white bread
- 1 tablespoon fresh dill (optional)
Instructions
- Hard boil the eggs by placing them in a pot and covering with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
- Once cooked, transfer the eggs to an ice bath to cool, then peel and chop them.
- In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, green onions, and season with salt and pepper. Mix until well combined.
- Spread the egg salad evenly on one side of each slice of bread. Optionally, sprinkle fresh dill on top.
- Top with another slice of bread and cut into quarters to create finger sandwiches.
Notes
- These sandwiches can be made a day in advance and stored in the refrigerator.
- For added flavor, try including chopped herbs like dill or parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 2 sandwiches
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg