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Egg Salad Sandwiches

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

Ingredients

  • 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

How to Make It

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

  2. 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.

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