Mini Egg Salad Sandwiches
These mini egg salad sandwiches are the perfect appetizer when you have a ton of eggs on hand or if you are looking for ways to use leftover deviled eggs.
Ingredients
- 6 hard boiled eggs (peeled, see note 1)
- 3-4 tablespoons mayonnaise
- 1 tablespoon classic French mustard
- salt (to taste)
- black pepper (to taste)
- 1 onion (small, minced, see note 2)
- fresh dill (about 1 tablespoon chopped, see note 3)
- 6 slices crustless toast bread (see note 4)
Instructions
- Finely chop eggs. Transfer them into a mixing bowl. Add mayonnaise, mustard, salt, pepper, onion and fresh dill and mix everything well.
- Spread the mixture over 3 slices of bread. Cover them with remaining slices. Insert 6 toothpicks and cut each sandwich into 6 pieces (take the toothpicks as a guide and cut around them. They help keep the sandwich in one place). Check process photos, if in doubt.
- Transfer them onto a tray or plate and enjoy!
Notes
- Pro Tip: This is a perfect recipe to use up any leftover hard-boiled eggs or deviled eggs. If you use deviled eggs, I recommend chopping them up first, transfer them to a bowl and give them a good mix. Taste the mixture and add the rest of the ingredients to your liking. You won’t probably need any seasoning and you might only need a little of mayo.
- Onion – is optional but it does give the salad a nice flavor and crunchy texture. You can omit it or use chives instead. I used white onion, but you can use red onion, if you prefer.
- Fresh dill – I don’t recommend substituting it with dried dill. It won’t taste the same.
- Bread – I used crustless whole wheat toast bread, but you can use white or whole grain if you like. Also, if you can’t find crustless bread, just cut off the crust yourself.
- These mini sandwiches can be made the night before serving. Just make sure to keep them in an air-tight container.
- For more tips and information or if in doubt, please read the full post above this recipe card.
Nutrition
Calories: 66kcal (3%)Carbohydrates: 5g (2%)Protein: 3g (6%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 63mg (21%)Sodium: 108mg (5%)Potassium: 37mg (1%)Fiber: 0.3g (1%)Sugar: 1g (1%)Vitamin A: 90IU (2%)Vitamin C: 0.3mgCalcium: 18mg (2%)Iron: 0.5mg (3%)
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