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Tarragon Egg Salad Finger Sandwiches

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Tarragon Egg Salad Finger Sandwiches

    • Medium




    Tarragon Egg Salad Finger Sandwiches

    Course: Afternoon tea
    Cuisine: British
    Keyword: afternoon tea, Egg salad, Tarragon, tea time
    Servings: 6 Sandwiches


    • 6 ea Hardboiled eggs - peeled
    • 3 tbsp Mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tbsp Fresh tarragon - finely chopped
    • 1/4 tsp Salt
    • 1/8 tsp Black Pepper
    • 9 sl Pepperidge Farm very thin wheat sandwich bread
    • Tarragon sprigs to garnish


    • In a medium bowl and using a pastry blender, cut eggs into fine pieces. Add mayonnaise, mustard, tarragon, salt, and pepper, stirring until combined. Place in a covered container, and refrigerate until cold, approximately 4 hours. (Egg salad can be made a day in advance and refrigerated until needed.)
    • Spread approximately 3 tablespoons egg salad mixture onto each of 3 slices bread. Top each with another bread slice, and spread another 3 tablespoons egg salad on top. Top with a third bread slice to make a triple-stack sandwich.
    • Using a serrated bread knife, trim crusts from all sides of sandwiches, and discard. Cut each sandwich into 2 finger sandwiches.
    • Garnish with tarragon sprigs, if desired.
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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