Egg Salad Finger Sandwiches

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READY IN:
5hrs
YIELD:
44 finger sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Lightly butter one side of the 22 slices slice of bread.
  3. Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
  4. Top with 11 slices of bread.
  5. Cut each sandwich into 4 finger sandwiches.
  6. Cover and chill if not serving right away.

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