Egg Salad Finger Sandwiches Recipes

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS

Steps:

• Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
• When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
• Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
• Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
• Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
• Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
• To Make Sandwiches:.
• Stuff with as much filling as you like, and top with a lettuce leaf.
• Cut sandwich, and serve.
• To Make Finger Rolls:.
• Stuff with as much filling as you like.
• Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.

PERFECT EGG SALAD FINGER SANDWICHES

Steps:

• Combine all of the ingredients except the bread in a large bowl. Stir with a fork to soften the eggs and mix thoroughly.
• Using a cookie cutter, biscuit cutter or shot glass, cut four rounds from each slice. Place a dollop on half of the rounds and top each with the remaining bread.

EGG SALAD FINGER SANDWICHES

Steps:

• In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
• Lightly butter one side of the 22 slices slice of bread.
• Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
• Top with 11 slices of bread.
• Cut each sandwich into 4 finger sandwiches.
• Cover and chill if not serving right away.