Egg Salad Finger Sandwiches
- 8 large eggs, hard-cooked and peeled
- ½ cup cheddar cheese, coarsely grated
- ¼ cup mayonnaise
- ¼ cup white onions, finely chopped
- 2 tablespoons sweet pickle relish, drained
- 1 tablespoon fresh chives, snipped
- 1 teaspoon Dijon mustard
- ¼ teaspoon coarse salt
- Few drops fresh lemon juice
- pinch of ground black pepper
- 12 slices white sandwich bread, crusts trimmed
- Grate or coarsely chop the eggs. Add diced cheese and toss lightly. Add mayonnaise, onion, pickle relish, chives, mustard, salt, pepper and lemon juice (if using). Toss well until all ingredients are combined. Chill for 2 to 3 hours, or until thoroughly cold.
- Spread about 2 to 3 teaspoons of egg salad over six bread slices. Cover with remaining bread slices and press lightly to adhere. Cut each sandwich into 4 triangles or squares. Serve immediately.
- Aside from white bread, you may also use whole-wheat, sourdough or pumpernickel. Do not used ends of the loaf when making finger sandwiches.
- This recipe is not absolute. You can decide what other possible great sandwich filling ideas that would go well with the hard-cooked eggs.
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