Egg Salad ~ Tea Time September/October 2012

Egg Salad 
Yield: approximately 3 1/2 cups Preparation: 10 minutes  Refrigerate: 2 hours

12 large hard-boiled eggs, peeled.
 1/2 cup mayonnaise. 
1/4 sweet pickle relish.
 2 tablespoons very finely minced red onion.
 1 tablespoon yellow mustard.
1/2 teaspoon salt. 
1/4 teaspoon ground black pepper
 Place eggs in a medium bowl. Using a pastry blender, chop eggs into 1/4-inch pieces. Add mayonnaise, pickle relish, onion, mustard, salt, and pepper, stirring to combine. 
Refrigerate in an airtight container until cold, at least 2 hours and up to 1 day. 
Note: Serve Egg Salad as Finger Sandwiches or as Sandwich Spirals. 
Finger Sandwiches.  Yield: 16 tea sandwiches. Preparation: 10 minutes

12 slices white sandwich bread, 
2 cups of Egg Salad. 
Using 3 bread slices for each sandwich, spread 1/4 cup filling on first bread slice. 
 Top with a second slice. Spread 1/4 cup filling on a third bread slice, and place filling side down on top of second bread slice.
 Repeat with remaining bread slices and filling. Using a serrated knife, trim crusts from bread with a gentle sawing motion.
 Discard crusts.  Cut each sandwich vertically into 4 finger sandwiches.
Note: To make ahead, place dampened paper towels over sandwiches, and store in an airtight container in the refrigerator for a few hours. 


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