Egg Salad Tea Sandwiches

Egg Salad Tea Sandwiches
five_whole_stars
Click a Star to Rate This Recipe
Serves 6 to 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Grate the hard-boiled eggs using the large holes of a box grater.
  2. In a large bowl, combine the eggs, mayonnaise, salt, and pepper. Cover and refrigerate for at least 30 minutes and up to 5 hours.
  3. Place 6 of the bread slices on a work surface. Divide the egg salad evenly among the slices and top with the remaining bread.
  4. Trim the crusts and cut into quarters.
October, 2006

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.