Mini Egg Salad Sandwiches
Total:
3 hr 55 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 55 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.

Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.

IDEAS YOU'LL LOVE

Mini Chopped Salad with Buttermilk Dressing

Recipe courtesy of Ree Drummond

Mini Egg Rolls

Recipe courtesy of Michele Urvater

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)

Recipe courtesy of Ellie Krieger

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Fresh Tuna Salad Sandwich

Recipe courtesy of Rick Moonen

Chicken Salad Sandwiches

Recipe courtesy of Ina Garten

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Smoked Salmon and Egg Salad Tartines

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking