Perfect Egg Salad Finger Sandwiches
Elevate your tea-time spread with these Perfect Egg Salad Finger Sandwiches, a delightful blend of creamy, tangy, and crisp flavors. This recipe features perfectly hard-boiled eggs mixed with rich mayonnaise, a hint of Dijon mustard, and the crunch of finely chopped celery, all enhanced by aromatic fresh chives. The filling is nestled between slices of soft, buttered white bread, trimmed to perfection and cut into elegant, bite-sized portions. Whether you’re hosting an afternoon tea, looking for a savory party appetizer, or craving a refined snack, these finger sandwiches deliver sophistication and comfort in every bite. Quick to prepare and utterly satisfying, this versatile recipe is sure to become a favorite at your table!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh chives, finely chopped
- 2 tablespoons Celery, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 12 slices Soft white sandwich bread
- 2 tablespoons Unsalted butter, softened
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat.
Once the water reaches a boil, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10 minutes. This method ensures perfectly cooked hard-boiled eggs.
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and water.
After 10 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool completely, about 5-7 minutes.
Peel the cooled eggs and chop them into small, bite-sized pieces. Transfer the chopped eggs to a mixing bowl.
To the bowl, add mayonnaise, Dijon mustard, chopped chives, chopped celery, salt, and black pepper. Gently fold the mixture together until well combined, being careful not to mash the eggs too much.
Lay out the slices of bread on a clean work surface. Lightly butter one side of each slice to prevent sogginess from the egg salad filling.
Spread approximately 2-3 tablespoons of the egg salad evenly onto the buttered side of half the bread slices.
Top the egg salad with the remaining slices of bread, buttered side facing inwards.
Using a sharp knife, trim the crusts off each sandwich for a neat appearance, then slice each sandwich into quarters, forming small rectangles or triangles.
Arrange the finger sandwiches on a serving platter and serve immediately. Optionally, garnish the platter with fresh herbs for presentation.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 5814 mg | 253% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 36.4 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 910 mg | 70% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 850 mg | 18% | |
*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.
