Frances Largeman-Roth
Recipe by Coastal Living April 2014

Gallery

Credit: Jennifer Davick; Styling: Lynn Nesmith

Recipe Summary test

prep:
5 mins
cook:
10 mins
cool:
30 mins
total:
45 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 10 minutes.

    Advertisement
  • Meanwhile, combine mayonnaise and next 4 ingredients in a small bowl, whisking until smooth. Stir in celery.

  • Place eggs under cold running water just until cool enough to handle. Peel eggs; coarsely chop. Fold into mayonnaise mixture. Cover and chill until ready to serve.

  • Cut each bread slice into 2 triangles. Divide egg salad mixture among bread pieces. Garnish, if desired.

Advertisement