https://www.themarketsonline.com/Recipes/Detail/9013/Egg_Salad_Tea_Sandwich
Yield: 24 small sandwiches
8 | large eggs | ||
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1/2 | cup | mayonnaise | |
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1 | small cucumber, seeded and diced small | ||
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1 | green onion, finely chopped | ||
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1 | Tablespoon | fresh dill, finely chopped | |
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1/4 | teaspoon | fine sea salt | |
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1/4 | teaspoon | ground black pepper | |
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12 | slices | thin sandwich bread: multigrain, whole wheat or white | |
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Garnish: | |||
1/2 | cup | microgreens, such as pea shoots, optional | |
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Place eggs, in a single layer, in a medium pot and cover with cool water (1 inch of water over the eggs). Bring to a boil over high heat. As soon as the water reaches a rapid boil, remove pot from heat and cover tightly with a lid.
After 17 to 20 minutes, remove lid and drain water from the eggs. Transfer the eggs to a bowl of ice cubes and/or cold water; let eggs cool at least 10 minutes in cold water, then drain. Peel eggs to remove the shell.
Mash, grate, or chop the eggs and transfer them to a medium mixing bowl. Add mayonnaise, cucumber, green onion, dill, salt and pepper and mix well. Cover and chill egg salad in the refrigerator for at least 1 hour.
Divide egg salad between 6 slices of bread and spread evenly over the surface of the bread. Top with remaining slices of bread and using a serrated knife, trim crusts from sandwiches. Cut each sandwich into 4 triangles and transfer to a platter.
Garnish sandwiches with microgreens; optional. May be served immediately or covered and refrigerated.
Photo and food styling by Webstop.
Please note that some ingredients and brands may not be available in every store.
https://www.themarketsonline.com/Recipes/Detail/9013/Egg_Salad_Tea_Sandwich
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