Spicy Egg Salad Sandwiches

“Once again from the fall issue of Tea Time”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 6 hard-boiled eggs, peeled and finely chopped
  • 12 cup mayonnaise, plus additional for spreading
  • 1 tablespoon prepared horseradish
  • 3 slices bacon, cooked and crumbled
  • salt and pepper
  • 16 slices pumpernickel cocktail bread

Directions

  1. In medium bowl, combine eggs, 1/2 cup mayonnaise, horseradish, and bacon.
  2. Add salt and pepper to taste.
  3. Lightly spread the additional mayonnaise on cocktail bread slices than the sandwich egg salad between.
  4. Cover sandwiches with plastic wrap until ready to serve.
  5. May be made up to 2 hours prior to serving.
  6. Store in the refrigerator.

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