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Pumpernickel Tea Sandwiches

Oxmoor House
Hands-on time 15 mins
Total time 15 mins
Yield 21 appetizer servings
Smear a bit of herb-flavored egg salad on these dainty sandwiches and top them with arugula and radishes.


  • 6 large hard-cooked eggs, peeled
  • 1/3 cup mayonnaise
  • 1/4 cup minced fresh chives
  • 1/4 cup finely chopped fresh mint
  • 2 teaspoons lemon zest
  • 2 teaspoons Dijon mustard
  • Salt and pepper to taste
  • 1 1/3 cups loosely packed arugula
  • 1 cup very thinly sliced radishes
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 14 pumpernickel bread slices

How to Make It

  1. Mash eggs with mayonnaise and next 4 ingredients until well blended. Season with salt and pepper to taste. Cover and chill up to 1 day.

  2. Toss together arugula, radishes, lemon juice, and olive oil. Season with salt and pepper to taste. Toss to coat.

  3. Spread egg salad mixture on 1 side of each bread slice; top 7 slices with arugula mixture. Top with remaining 7 bread slices, egg salad side down. Trim crusts from sandwiches; cut each sandwich into 3 rectangles with a serrated knife.

2012 Christmas with Southern Living