Hoffman Media


Egg Salad Canapes

Egg Salad Sandwiches

12 slices pumpernickel bread
3 tablespoons mayonnaise
2 tablespoons Dijon-style mustard
½ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
3 hard-cooked eggs, peeled and sliced
4 kosher baby dill pickles, sliced
Garnish: fresh tarragon 

• Using a 2-inch egg-shaped cutter, cut 2 shapes from each slice of
bread. Set aside.
• In a small bowl, whisk together mayonnaise, mustard, ¼ teaspoon
salt, and ⅛ teaspoon pepper.
• Spread approximately ½ teaspoon mayonnaise mixture onto
each bread shape. Top each with a slice of egg. Sprinkle egg
slices lightly with remaining ¼ teaspoon salt and remaining ⅛
teaspoon pepper, divided among sandwiches, to season. Place a
pickle slice on each egg slice.
• Garnish with fresh tarragon, if desired. Serve immediately.

Pictured with Smoky Bacon and Gouda Thumbprints

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