Adorable and petite, egg salad sandwiches are perfect for springtime.
Downloads:Chervil-Dill Egg Salad Sandwiches
24 slices soft white bread
6 large eggs, hard-cooked and peeled
1/4 cup plus 2 tablespoons mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 cup chopped fresh chervil
1 teaspoon chopped fresh dill
• Using a 3-inch oval cutter, cut bread into 24 ovals. Using a 3/4-inch
round cutter, cut small circles near bottom of half of ovals. Set bread
aside and discard cutouts.
• In the work bowl of a food processor, combine hard-cooked eggs, mayonnaise,
salt, pepper, and dry mustard. Pulse until finely chopped. Add
chervil and dill, pulsing 1 to 2 times, or until combined.
• Spread egg salad evenly on solid ovals, then top each with remaining