A traditional sandwich filling, egg salad serves as a subtle nod to the tradition of hunting Easter eggs.
Egg Salad Tea Sandwiches
Serves: Makes 12
- 4 large hard-cooked eggs, peeled
- ¼ cup mayonnaise
- 1 tablespoon chopped green onion
- 1 tablespoon sweet pickle relish
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh dill
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 8 very thin slices white sandwich bread
- Garnish: paprika and radish microgreens
- In a medium bowl, using a pastry blender or 2 forks, finely chop eggs. 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 radish microgreens, if desired.
Egg salad can be made up to a day in advance, placed in a covered container, and refrigerated.
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