Description
These Egg Salad Finger Sandwiches are a classic and easy-to-make snack perfect for tea parties, picnics, or light lunches. Creamy egg salad combined with celery and green onions is sandwiched between soft white bread, delivering a delicious and satisfying 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)
Sandwiches
- 8 slices of white bread
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover with cold water. Bring the water to a boil, then 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 eggs: Transfer the cooked eggs to an ice bath immediately after boiling to stop the cooking process and cool them down. 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, then mix everything together until well combined.
- Assemble the sandwiches: Spread the egg salad evenly over one side of each slice of white bread. Optionally, sprinkle fresh dill on top for an extra burst of flavor.
- Finish and serve: Place another slice of bread on top of the egg salad to form sandwiches, then cut each sandwich into quarters to create finger-sized portions ideal for serving.
Notes
- For a healthier twist, substitute mayonnaise with Greek yogurt.
- Use whole wheat or multigrain bread if you prefer more fiber and nutrients.
- Keep the sandwiches refrigerated until ready to serve to maintain freshness.
- Fresh dill adds a lovely herbal note but can be omitted if unavailable.
- Egg salad can be made a few hours ahead and stored chilled for convenience.
