Herbed Egg Salad Flower Sandwiches

Herbed Egg Salad Flower Sandwiches

Cut bread into pretty flower shapes for Herbed Egg Salad Flower Sandwiches.

Herbed Egg Salad Flower Sandwiches
Yield: 12 tea sandwiches • Preparation: 35 minutes
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  1. 12 slices firm white sandwich bread, such as Pepperidge Farm Farmhouse Style
  2. 8 hard-cooked eggs, peeled
  3. ⅓ cup mayonnaise
  4. 2 tablespoons finely chopped fresh dill
  5. 1 tablespoon Dijon-style mustard
  6. 1 tablespoon finely chopped fresh chives
  7. 1 tablespoon finely chopped fresh parsley
  8. ½ teaspoon salt
  9. ¼ teaspoon ground black pepper
  10. Garnish: fresh dill sprigs
  1. Using a 2¼-inch flower-shaped cutter, cut 24 shapes from bread slices. Using a ¾-inch round cutter, cut out centers from 12 of the flower shapes. To prevent bread from drying out, cover with damp paper towels, or store in a resealable plastic bag.
  2. In a medium bowl and using a pastry blender, chop eggs into fine pieces. Add mayonnaise, dill, mustard, chives, parsley, salt, and pepper, stirring to combine.
  3. Spread egg salad onto whole flower-shaped bread pieces, and top with bread pieces with centers removed. Fill sandwich centers with additional egg salad.
  4. Garnish each sandwich with a dill sprig, if desired.
  1. • Egg salad can be made a day in advance and refrigerated in a covered container. Bread flowers can be cut a day in advance and stored in a resealable plastic bag. Sandwiches can be made a couple of hours in advance of serving, covered with damp paper towels, and refrigerated in an airtight container. Garnish just before serving.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, July/August 2015


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