Description
Egg Salad Finger Sandwiches are a creamy and delightful treat perfect for any occasion.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 8 slices of white or whole wheat bread
- Butter, softened (for spreading)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, pepper, chives, and dill. Mix until well combined and creamy.
- Lay out the slices of bread on a clean surface. Spread a thin layer of softened butter on one side of each slice.
- Evenly distribute the egg salad mixture on the unbuttered side of half the slices. Top with the remaining slices, buttered side facing out.
- Using a sharp knife, cut each sandwich into quarters or triangles to create finger sandwiches.
- Arrange the sandwiches on a platter and serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours before serving.
Notes
- For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to the egg salad mixture.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version that adds a tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwiches
- Method: Boiling, Mixing, Spreading
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 186mg
Keywords: Egg Salad Finger Sandwiches, Creamy Egg Salad, Finger Sandwiches