Prep Time
5 Mins
Cook Time
10 Mins
Cool Time
30 Mins
Yield
Makes 6 servings
Photo: Jennifer Davick; Styling: Lynn Nesmith 

How to Make It

Step 1

Place eggs in a saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 10 minutes.

Step 2

Meanwhile, combine mayonnaise and next 4 ingredients in a small bowl, whisking until smooth. Stir in celery.

Step 3

Place eggs under cold running water just until cool enough to handle. Peel eggs; coarsely chop. Fold into mayonnaise mixture. Cover and chill until ready to serve.

Step 4

Cut each bread slice into 2 triangles. Divide egg salad mixture among bread pieces. Garnish, if desired.

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