Egg Salad Sandwiches

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

Yield:

Makes about 44 finger sandwiches

Recipe from

Southern Living

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

Preparation

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.

Note:

August 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note