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