Bright, creamy, and packed with flavor, this Mini Egg Salad Sandwiches Recipe brings you the ultimate bite-sized comfort food. Whether you’re getting ready for a spring picnic, an afternoon tea, or simply craving something light but satisfying, these little sandwiches always hit the spot. Each mini sandwich delivers the perfect blend of perfectly boiled eggs, tangy mustard, and the subtle crunch of chives, all nestled between soft slices of bread. This recipe is proof that simple ingredients, when combined thoughtfully, can create irresistible mouthfuls that vanish almost instantly!
Ingredients You’ll Need
You only need a few basic ingredients for the Mini Egg Salad Sandwiches Recipe, and each one plays a special role in making these sandwiches unforgettable. The eggs offer protein and heartiness, while mayo and mustard deliver the creamy-tangy punch, and fresh chives add brightness and color. Here’s the essential list:
- Eggs: Six large eggs are ideal for the creamiest, richest egg salad base.
- Mayonnaise: A quarter-cup adds classic creaminess and keeps the filling luscious.
- Dijon Mustard: Just a teaspoon lends a subtle tang and depth of flavor.
- Lemon Juice: This teaspoonful brightens the salad and balances richness.
- Chives or Green Onions: A tablespoon finely chopped gives color and gentle, oniony zip.
- Salt and Pepper: Essential table basics, to bring all the flavors into harmony.
- Soft Sandwich Bread: Twelve slices, white or whole wheat, make the perfect delicate base.
- Butter or Lettuce Leaves (Optional): Butter for extra richness or lettuce for a bit of crisp freshness.
- Paprika or Microgreens (Optional): For that final flourish of color and a hint of extra flavor.
How to Make Mini Egg Salad Sandwiches Recipe
Step 1: Boil and Cool the Eggs
Start by placing your eggs in a saucepan and cover them with cold water—just enough to submerge the eggs. Bring the water to a gentle boil over medium-high heat, then as soon as it bubbles, quickly cover, remove from heat, and let the eggs sit for 12 minutes. This foolproof method prevents overcooking. After 12 minutes, transfer the eggs directly into an ice bath to chill. The ice water stops cooking instantly and makes peeling a breeze.
Step 2: Peel and Chop the Eggs
Once cool to the touch, peel the eggs under running water to remove any stubborn shell bits. Chop them finely—a medium dice gives the salad lovely texture, or you can mash a little for extra creaminess if you like the filling extra smooth.
Step 3: Mix the Egg Salad
In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, lemon juice, and chives (or green onions). Stir well, making sure everything is evenly coated. Don’t forget a generous sprinkle of salt and pepper to really coax out the flavors. Give it a taste and adjust seasoning or add more chives for a punchier bite.
Step 4: Assemble the Mini Sandwiches
If you like, lightly butter your bread slices for a classic old-school tea sandwich touch, or skip for a lighter option. Lay out half of your bread slices and spread a generous layer of egg salad on each. Top with a lettuce leaf if you want a fresher crunch. Cover with the remaining bread slices.
Step 5: Cut and Garnish
Trim the crusts with a sharp knife if you want a traditional, dainty appearance. Then, slice each sandwich into quarters (or halves for slightly larger minis). Arrange the pieces on a platter and finish with a dusting of paprika or a sprinkling of microgreens for a charming, colorful presentation.
How to Serve Mini Egg Salad Sandwiches Recipe
Garnishes
For gatherings or celebrations, tiny flourishes make all the difference! Sprinkle a touch of paprika over each mini sandwich for color, or add a tuft of delicate microgreens for vibrancy and a little peppery zest. Even a light scattering of extra chopped chives brings freshness and a pop of green that’s irresistible.
Side Dishes
Pair these Mini Egg Salad Sandwiches Recipe with fresh fruit skewers, crunchy veggie sticks, or a tangy pickle platter to create a bright, inviting spread. Crisp kettle chips or a simple green salad also complement these sandwiches beautifully and add satisfying variety to your menu.
Creative Ways to Present
Think outside the standard platter! Stack the mini sandwiches high on a tiered cake stand for a tea party vibe, or fan them around a bowl of colorful crudités for a whimsical twist. For picnics, wrap each sandwich in parchment and tie with kitchen twine—adorably portable and perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the assembled sandwiches in an airtight container lined with a paper towel. The paper towel absorbs excess moisture, preventing sogginess. Enjoy them within 24 hours for the best texture and taste.
Freezing
While you can freeze the egg salad filling (without bread), assembled Mini Egg Salad Sandwiches Recipe aren’t ideal for freezing, as the bread tends to become mushy once thawed. If you must freeze, store only the filling in a freezer-safe container for up to one month, and assemble fresh sandwiches when ready to serve.
Reheating
These delicate sandwiches are best served chilled or at room temperature. Reheating isn’t recommended, as heat can change the texture of both the eggs and the bread. For best flavor, simply set out of the fridge a few minutes before your gathering.
FAQs
Can I use another type Appetizer
Absolutely! While classic white or whole wheat is always delicious, you can use brioche, potato bread, pumpernickel, or even mini croissants for a unique spin. Softer breads are best to keep everything tender and easy to eat.
How can I make the egg salad even creamier?
For extra creaminess, mash some of the egg yolks with a fork before adding the other ingredients. You can also adjust the mayonnaise amount or add a touch of Greek yogurt for a silkier texture.
Is it safe to make the egg salad in advance?
Yes, egg salad can be prepared a day ahead and stored in the refrigerator. Just make sure to give it a quick stir before assembling your Mini Egg Salad Sandwiches Recipe so the flavors stay well blended and the mixture remains creamy.
What are some variations I can try?
Feel free to get creative! Swap chives for fresh dill or parsley, add a pinch of curry powder, or stir in finely diced pickles for a satisfying crunch. Chop up crispy bacon for a savory touch, or add a little hot sauce if you enjoy gentle heat.
How do I best transport these sandwiches for a picnic or potluck?
After assembling and slicing, layer the sandwiches between sheets of wax paper inside a sturdy, sealable container. This prevents sticking, keeps the sandwiches intact, and makes them easy to serve on arrival.
Final Thoughts
If you’re looking for a nostalgic, crowd-pleasing snack or an elegant party bite, this Mini Egg Salad Sandwiches Recipe will become your new go-to. Give it a try for your next get-together or cozy lunch at home—you’ll be amazed at how such simple ingredients come together for irresistible results!
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Mini Egg Salad Sandwiches Recipe
- Total Time: 27 minutes
- Yield: 12 mini sandwiches 1x
- Diet: Vegetarian
Description
Delight your guests or family with these Mini Egg Salad Sandwiches, a perfect blend of creamy egg salad on soft bread, garnished with optional paprika or microgreens. These dainty sandwiches are ideal for tea parties, picnics, or as appetizers.
Ingredients
Egg Salad:
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped chives or green onions
- Salt and pepper to taste
Assembly:
- 12 slices soft sandwich bread (white or whole wheat)
- Butter or lettuce leaves (optional)
- Paprika or microgreens for garnish (optional)
Instructions
- Boil and Prep Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then let sit for 12 minutes. Cool in an ice bath, peel, and chop finely.
- Make Egg Salad: In a bowl, mix chopped eggs with mayonnaise, mustard, lemon juice, chives, salt, and pepper.
- Assemble Sandwiches: Spread egg salad on bread slices. Add lettuce if desired, then top with remaining slices. Cut into quarters or halves for mini sandwiches.
- Garnish and Serve: Optionally sprinkle with paprika or microgreens before serving on a platter.
Notes
- For a creamier texture, mash some of the eggs with a fork before mixing.
- Consider using brioche or potato bread for enhanced softness and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 mini sandwich
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
