Name: Pumpernickel Tea Sandwiches
Total time: 15 min
Yield: 21 appetizer servings
Ingredients: 6 large hard-cooked eggs, peeled; ⅓ cup mayonnaise; ¼ cup minced fresh chives; ¼ cup finely chopped fresh mint; 2 teaspoons lemon zest; 2 teaspoons Dijon mustard; Salt and pepper to taste; 1 ⅓ cups loosely packed arugula; 1 cup very thinly sliced radishes; 1 tablespoon lemon juice; 1 tablespoon olive oil; 14 pumpernickel bread slices

Step 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.

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

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Pumpernickel Tea Sandwiches

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