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!