Yield:
Makes about 44 finger sandwiches

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

How to Make It

Step 1

Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.

Step 2

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.

Step 3

Note: For testing purposes only, we used McCormick Salad Supreme Seasoning and Pepperidge Farm Very Thin Sliced White Bread.

Ratings & Reviews

Mtat18's Review

Mtat18
May 15, 2012
I never liked egg salad because of all the fatty mayo in it, but I love this recipe. Made it for a baby shower and I used 6 eggs, more celery and seasoning, a touch of green onion instead of grated onion and it turned out yummy. Put it on whole grain white bread and used fat free mayo and sour cream to cut the calories. It was soo good anyway! Tons of flavor. To dress it up, I cut off the crust, sliced in diagonal wedges and put a cucumber slice, radish slice and cherry tomato on a toothpick through it. Turned out delicious and pretty. Now, I love egg salad. I'm keeping this recipe in my secret stash!

liesal's Review

liesal
February 09, 2009
I thought it was very good but a little bland. Would add more spices next time.

AshleyNWA's Review

AshleyNWA
January 03, 2009
Excellent recipe! I used dill relish instead of sweet. Served on french baguette slices.