Egg Salad Sandwiches

Southern Living
Freezing bread slices 10 to 15 minutes or until firm makes it easier to cut the sandwiches into small pieces.
Makes about 44 finger sandwiches


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5 large hard-cooked eggs, grated
2 tablespoons finely chopped celery
2 tablespoons sweet pickle relish
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon grated onion
3/4 teaspoon dried salad seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
22 thin white sandwich bread slices


Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.

Spread 2 tablespoons egg mixture evenly on 1 side of 11 bread slices. Top with remaining 11 bread slices. Cut each sandwich into 4 finger sandwiches.

Note: For testing purposes only, we used McCormick Salad Supreme Seasoning and Pepperidge Farm Very Thin Sliced White Bread.

Created date

July 2003