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
Scale
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
