Egg and Cream Cheese Party Sandwiches
Delight your guests with these irresistibly creamy Egg and Cream Cheese Party Sandwiches, a classic finger food perfect for any occasion! Featuring a luscious blend of finely mashed hard-boiled eggs, tangy cream cheese, Dijon mustard, and fresh chives, these bite-sized sandwiches pack a sophisticated flavor punch. Buttered sandwich bread acts as the perfect base, while trimming the crusts and cutting them into elegant shapes ensures a polished, party-ready presentation. Quick to prepare in just 25 minutes, this recipe makes entertaining effortless and delicious. Serve these sandwiches as an afternoon tea essential, a bridal shower treat, or a light holiday appetizer that’s sure to impress. Keywords: egg and cream cheese sandwiches, party appetizer, finger foods, easy tea sandwiches.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 120 grams Cream cheese
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh chives, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 12 slices White or whole wheat sandwich bread
- 3 tablespoons Butter, softened
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the eggs for 10 minutes.
Remove the eggs from the saucepan and transfer them to a bowl of ice water to cool for 5 minutes. Once cooled, carefully peel the eggs and set them aside.
In a medium mixing bowl, mash the peeled eggs with a fork until they are broken into small crumbles.
Add the cream cheese, mayonnaise, Dijon mustard, chopped chives, salt, and black pepper to the bowl with the eggs. Mix well until the ingredients are thoroughly combined and the mixture is creamy.
Spread a thin layer of softened butter on one side of each slice of bread. This helps to prevent the filling from making the bread soggy.
Spoon and spread the egg and cream cheese mixture evenly over six slices of the buttered bread.
Top with the remaining six slices of bread, buttered side down, to form sandwiches.
Using a sharp knife, trim the crusts off each sandwich for a neat presentation. Then, cut each sandwich into four triangles or squares, as preferred.
Arrange the sandwiches on a serving platter and serve immediately or cover them with a damp paper towel and plastic wrap to keep them fresh until ready to serve.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1360 mg | 453% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 28.5 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 659 mg | 51% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
