Egg Salad Tea Sandwich

Egg Salad Tea Sandwich

Miz Helen's Kitchen

Ingredients

For The Egg Filling

6 hard boiled eggs

6 tablespoons mayonnaise with lemon

1 teaspoon Dijon Mustard

1/2 teaspoon yellow Mustard

1 teaspoon salt

1 teaspoon pepper

1 tablespoon dill weed

For The Toast

12 rounds of sour dough or white bread

1/2 stick of butter, melted

1 tablespoon dill weed

Suggested Garnish

Chopped Pimentos

Fresh Dill Weed

Fresh Chives

Directions

For The Toast

Melt the butter and add the dill weed. While the butter is cooling cut the rounds from the bread. Bake in a 400 degree oven for 5 to 8 minutes or until they just turn brown.

Remove from the oven to a cooling rack to cool.

The Egg Filling

After the eggs have been boiled and cooled and peeled, slice the eggs and remove the yellow from the white.

Place the yellow into a medium bowl and with a fork break up the yellow until it is completely like corn meal.

Add the mayonnaise, mustard's, salt, pepper, and dill weed. Mix until the mixture is smooth.

Chop the egg whites into a medium dice and fold into the yellow mixture.

Place a scoop of the egg mixture on top of each toast round.

Garnish with pimentos or fresh dill weed.

Enjoy!