Egg Salad Tea Sandwiches
These egg salad tea sandwiches are perfect bite size finger food for any occasion. They are quick and easy to put together.
Ingredients
- 9 Slices Wheat Toast
- 6 Eggs Hard boiled
- ¼ Cup Red Onion Diced
- ¼ Cup Celery Diced
- ¼ Cup Dill pickles Diced
- 1 tablespoon Garlic Minced
- ¼ Cup Mayonnaise
- 1 tablespoon Dijon Mustard
- ⅓ Teaspoon Salt
- ⅓ Teaspoon Pepper
Instructions
- Place eggs in boiling water for 6 minutes. After 6 minutes turn off the pot and place a lid on it. Leave it for another 6 minutes.
- Place eggs into a bowl of ice water. Wait 5 minutes then peel eggs.
- Place diced hard boiled eggs into a medium bowl. Add in diced red onion, diced celery, and diced pickles. Add in garlic, salt, pepper, mayo, and dijon mustard.
- Mix lightly with a small spatula until well blended and everything is coated.
- Toast bread and with a medium biscuit cutter cut out the rounds of the toast.
- One piece of toast with egg salad and then top with another. Place a wood toothpick through for serving.
Notes
Storage:
These can be kept for a day or so in the fridge once assembled. If you want to keep it longer, don't add the egg salad to the bread - the egg salad stays good for 3-5 days in the fridge.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.