Savory Mini Egg Salad Sandwiches for Effortless Entertaining

Mini Egg Salad Sandwiches are quick, delightful appetizers perfect for gatherings, utilizing leftover hard-boiled eggs.

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Prep Time 10

Total Time 10

Servings: 6 sandwiches

Course: Lunch

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

6 pieces Hard Boiled Eggs Finely chopped
1/4 cup Mayonnaise Adjust to taste
1 tablespoon Classic French Mustard Or Dijon mustard for bolder flavor
to taste Salt
to taste Black Pepper
1/4 cup Onion Finely minced or can substitute with pickles
to taste Fresh Dill Avoid dried dill for optimal taste

For the Bread

3 slices Crustless Toast Bread Or any preferred bread type

Equipment

Mixing Bowl
Spatula
Knife
Toothpicks

Method

Step-by-Step Instructions

Finely chop six hard-boiled eggs and place them in a large mixing bowl.
Add 1/4 cup of mayonnaise, 1 tablespoon of classic French mustard, and sprinkle in salt and black pepper to taste.
Select three slices of crustless toast bread, laying them flat on a clean surface.
Generously spread the egg salad mixture on top of each slice of bread.
Cut each sandwich into six small pieces, using toothpicks to hold them together.
Serve immediately or refrigerate in an airtight container.

Nutrition

Serving: 1sandwichCalories: 120kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These sandwiches are best enjoyed fresh or chilled to enhance the flavors. Customize ingredients to personal preference.

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