Egg Salad Finger Sandwiches
Perfect for tea parties, picnics, or elegant brunches, these Egg Salad Finger Sandwiches are a timeless classic with a modern twist. Made with creamy mayonnaise, tangy Dijon mustard, crisp chopped celery, and a touch of fresh chives, this recipe delivers a bright and delicious flavor in every bite. Soft sandwich bread is lightly buttered to prevent sogginess, creating the perfect base for the velvety egg salad filling. Served neatly trimmed into delicate, finger-sized portions, these sandwiches are as beautiful as they are delicious. Ready in just 25 minutes, this recipe is ideal for entertaining or a simple yet satisfying snack.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk (finely chopped) celery
- 2 tablespoons (finely chopped) fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 slices sandwich bread
- 2 tablespoons (softened) unsalted butter
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a boil, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool down. Let them sit for 5 minutes, then peel the shells off the eggs.
Chop the peeled eggs into small pieces and place them in a mixing bowl.
Add the mayonnaise, Dijon mustard, chopped celery, chives, salt, and black pepper to the bowl. Mix gently until well combined.
Spread a thin layer of softened butter on one side of each slice of bread. This helps prevent the bread from getting soggy.
Evenly divide the egg salad mixture onto 4 slices of bread (on the buttered side), and then top with the remaining 4 slices of bread, buttered side down.
Using a sharp knife, trim the crusts from the sandwiches. Cut each sandwich into 4 small rectangles or triangles to create finger-sized portions.
Serve immediately, or cover the sandwiches with a damp paper towel and plastic wrap to store in the refrigerator until ready to serve.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 218 mg | 5% | |
*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.
