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Egg Salad Finger Sandwiches

Yield 4 dozen


  • 12 hard-cooked eggs, chopped
  • 1/4 cup butter or margarine, softened
  • 2 tablespoons commercial French dressing
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon prepared mustard
  • Pinch of salt
  • 48 slices white bread
  • 24 slices wheat bread
  • Whipped butter

How to Make It

  1. Combine eggs, 1/4 cup butter, French dressing, Worcestershire sauce, mustard, and salt; stir until well blended. Chill.

  2. Trim crust from bread; cut into 2-inch rounds. Lightly spread whipped butter on one slice of white bread and one slice of wheat bread; spread egg salad on each slice. Stack bread, placing wheat on top, and cover with a white bread round. Slice sandwich in half vertically. Repeat with remaining bread and egg mixture.

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