Description

Mini Egg Salad Sandwiches are a delightful and easy-to-make snack or appetizer perfect for any occasion. Creamy egg salad with a hint of mustard, fresh dill, and onion is sandwiched between slices of soft bread, cut into bite-sized pieces for a charming presentation.

Ingredients

6 hard boiled eggs (peeled)

3-4 tablespoons mayonnaise

1 tablespoon classic French mustard

Salt (to taste)

Black pepper (to taste)

1 small onion, minced

1 tablespoon fresh dill, chopped

6 slices crustless toast bread

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Instructions

Finely chop eggs. Transfer them into a mixing bowl. Add mayonnaise, mustard, salt, pepper, onion, and fresh dill. Mix everything well.
Spread the mixture over 3 slices of bread. Cover them with the remaining slices. Insert 6 toothpicks and cut each sandwich into 6 pieces, using the toothpicks as a guide.
Transfer sandwiches onto a tray or plate and enjoy!

Notes

Pro Tip: This recipe is ideal for using leftover hard-boiled or deviled eggs. If using deviled eggs, chop them up, mix, and adjust the seasoning.
Onion is optional but adds flavor and texture. Can use chives as a substitute.
Fresh dill is recommended over dried for better taste.
Bread choice can vary; crustless whole wheat toast is used here.
Sandwiches can be made the night before, stored airtight.

Nutrition

Serving Size: 1 piece
Calories: 120 kcal
Sugar: 1g
Sodium: 210mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 5g
Cholesterol: 195mg