Egg Salad Finger Sandwiches Recipes

EGG SALAD FINGER SANDWICHES

Steps:

• In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
• Lightly butter one side of the 22 slices slice of bread.
• Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
• Top with 11 slices of bread.
• Cut each sandwich into 4 finger sandwiches.
• Cover and chill if not serving right away.

PERFECT EGG SALAD FINGER SANDWICHES

Steps:

• Combine all of the ingredients except the bread in a large bowl. Stir with a fork to soften the eggs and mix thoroughly.
• Using a cookie cutter, biscuit cutter or shot glass, cut four rounds from each slice. Place a dollop on half of the rounds and top each with the remaining bread.

LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS

Steps:

• Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
• When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
• Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
• Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
• Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
• Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
• To Make Sandwiches:.
• Stuff with as much filling as you like, and top with a lettuce leaf.
• Cut sandwich, and serve.
• To Make Finger Rolls:.
• Stuff with as much filling as you like.
• Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.

MINI EGG SALAD SANDWICHES

Steps:

• In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
• Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.

MARTHA'S FAVORITE EGG SALAD SANDWICH

Steps:

• Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
• Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.