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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Ultimate Deviled Eggs

Recipe courtesy of Nancy Fuller

Eggs Over Easy

Recipe courtesy of Alton Brown

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Marlboro Man's Favorite Sandwich

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Deviled Eggs

Recipe courtesy of Sandra Lee

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Grilled Potato Salad

Recipe courtesy of Giada De Laurentiis

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.