Egg Salad Finger Sandwiches
photo by lazyme
- Ready In:
- 5hrs
- Ingredients:
- 13
- Yields:
-
44 finger sandwiches
ingredients
- 5 large hard-boiled eggs, chopped finely
- 1 small celery, finely chopped
- 29.58 ml sweet pickle relish
- 44.37-59.16 ml mayonnaise
- 14.79-29.58 ml sour cream
- 1 large green onion, finely chopped (you can use yellow onion)
- 4.92 ml salad seasoning
- 4.92 ml Dijon mustard
- 4.92 ml seasoning salt (or to taste) or 4.92 ml white salt (or to taste)
- 0.25 ml sugar (optional)
- fresh ground black pepper (to taste)
- 22 slice bread (thin slices)
- softened butter
directions
- In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
- Lightly butter one side of the 22 slices slice of bread.
- Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
- Top with 11 slices of bread.
- Cut each sandwich into 4 finger sandwiches.
- Cover and chill if not serving right away.
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Reviews
-
Another great recipe Kittencal!!! Thanks for this one, these little gems are delish! I used a shallot instead of green onion and wasn't sure what salad seasoning was so I used Mccormicks season salt instead and used 6 eggs everything else was the same. I didn't need to freeze the bread either I used a serrated bread knife & they sliced fine! Sorry,they went so fast I didnt have time to take a picture!
Tweaks
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Another great recipe Kittencal!!! Thanks for this one, these little gems are delish! I used a shallot instead of green onion and wasn't sure what salad seasoning was so I used Mccormicks season salt instead and used 6 eggs everything else was the same. I didn't need to freeze the bread either I used a serrated bread knife & they sliced fine! Sorry,they went so fast I didnt have time to take a picture!