Egg Salad Sandwiches

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

Recipe from

Southern Living


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.

August 2003
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