Mini Egg Salad Sandwiches

Votes: 2

Time: 3 hours 55 minutes
Complexity: easily
Servings: 6 - 8

An egg salad tea sandwich is one of the easiest, most delicious, and nutritious snacks, especially if you already have hard-boiled eggs. Simply mash the eggs with a knife or egg slicer, add fresh green onions and mayonnaise for a juicy, creamy salad, and a touch of mustard for a tangy flavor. Serve the egg salad between slices of white country bread and enjoy! Keep this recipe in mind for Easter, when you'll have plenty of hard-boiled eggs left over after the celebration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 large eggs
0.5 cup mayonnaise
2 tbsp chopped fresh chives
2 tbsp mustard
10 slices of white country bread

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, cover the eggs with water until they are completely covered, and bring to a boil on the stovetop. Turn off the heat, cover, and let the eggs sit for 20 minutes. Drain the hot water and cover with cold water. Let them sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag, and refrigerate until completely cool, at least 3 hours or overnight.
Using an egg slicer or knife, finely chop the hard-boiled eggs. Place them in a large bowl. Add the mayonnaise, green onions, mustard, salt, and black pepper and mix until smooth. Spread the egg mixture on bread and make sandwiches. Cut each sandwich into 3 pieces.

Categories:

recipe / Picnic / Summer dishes / Breakfast / Dinner / Appetizers / Sandwiches / Egg appetizers / Trisha Yearwood

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