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Egg Salad Tea Sandwiches

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Egg Salad Tea Sandwiches

    • Medium




    Egg Salad Tea Sandwiches


    • 4 ea Hardboiled eggs - peeled
    • 1/4 cup Mayonnaise
    • 1 tbsp Scallion chopped
    • 1 tbsp Sweet pickle relish
    • 2 tsp Dijon mustard
    • 1 tbsp Fresh dill - chopped
    • 1/4 tsp Salt
    • 1/4 tsp Black Pepper
    • 8 sl Thin sandwich bread - white
    • Very thin sliced cucumber slices to garnish
    • Baby arugula for garnish


    • In a medium bowl, finely chop eggs using a pastry blender or 2 forks, . Add mayonnaise, green onion, relish, mustard, dill, salt, and pepper, stirring until thoroughly combined. Cover and refrigerate until cold, approximately 4 hours.
    • Spread ¼ cup egg salad onto 4 bread slices. Top each with a remaining bread slice to make 4 whole sandwiches.
    • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to make even rectangles. Cut each sandwich into 3 finger sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
    • Just before serving, garnish with paprika and cucumber slices and baby arugula.
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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