This recipe is a snap to make ahead. The day before serving, combine the first 4 ingredients; cover and chill. Boil eggs, peel, and slice; cover and chill. Slice the tomatoes and toast the bread just before assembling the sandwiches. It's not necessary to cut the toasted bread slices with a cutter, but it looks really nice.
Southern Living JULY 2006
1. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended; set aside.
2. Cut 24 rounds from toasted bread using a 3-inch cutter. (Select a cutter close to the size of the tomato slices.) Reserve bread trimmings for another use, if desired.
3. Spread 1 side of each round evenly with cream cheese mixture; top with 1 tomato slice and 2 egg slices. Sprinkle evenly with dill and pepper.
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