“nice fingerfood thats perfect for your afternoon tea, goes very well with cucumber and dill sandwiches”
READY IN:
20mins
SERVES:
3
YIELD:
12 sandiches
UNITS:
US

Ingredients Nutrition

Directions

  1. butter all slices of bread.
  2. boil and dice eggs.
  3. mix eggs with mustard, mayo and all other spices and spread on 3 slices of bread.
  4. top with remaining 3 slices
  5. cut crust off sandwiches and cut in quarters.
  6. Chill for 15 minutes prior to serving.

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