Mini Egg Salad Sandwiches

These mini egg salad sandwiches are delightful bite-sized appetizers, perfect for using up extra hard-boiled or leftover deviled eggs. They take just about 10 minutes to prepare and can be made ahead of time, making them ideal for parties, gatherings, or even a quick lunch.

Ingredients:

• 6 hard-boiled eggs, peeled

• 3–4 tablespoons mayonnaise

• 1 tablespoon classic French mustard

• Salt, to taste

• Black pepper, to taste

• 1 small onion, minced (optional)

• 1 tablespoon fresh dill, chopped

• 6 slices crustless toast bread
  
  

Instructions:

1. Finely chop the hard-boiled eggs and place them in a mixing bowl.

2. Add mayonnaise, mustard, salt, pepper, minced onion, and chopped dill. Mix until well combined.

3. Evenly spread the egg mixture over three slices of bread. Top with the remaining slices to make sandwiches.

4. Insert six toothpicks into each sandwich to hold them together.

5. Cut each sandwich into six pieces using the toothpicks as guides.

6. Arrange the mini sandwiches on a serving plate and enjoy!
   
   

Serving and Nutritional Information:

• Yield: 18 mini sandwiches

• Calories: 66 kcal per piece

• Carbohydrates: 5 g

• Protein: 3 g

• Fat: 4 g

• Saturated Fat: 1 g

• Cholesterol: 63 mg

• Sodium: 108 mg

• Potassium: 37 mg

• Fiber: 0.3 g

• Sugar: 1 g

• Vitamin A: 90 IU

• Vitamin C: 0.3 mg

• Calcium: 18 mg

• Iron: 0.5 mg
  
  

Tip: You can prepare these mini sandwiches the night before. Just store them in an airtight container to keep them fresh!