Follow these steps for perfect results
hard-boiled eggs
chopped finely
celery
finely chopped
sweet pickle relish
mayonnaise
sour cream
green onion
finely chopped
salad seasoning
Dijon mustard
seasoning salt
to taste
sugar
optional
fresh ground black pepper
to taste
bread
thin slices
butter
softened
Finely chop hard-boiled eggs and celery.
In a bowl, combine chopped eggs, celery, sweet pickle relish, mayonnaise, sour cream, green onion, salad seasoning, Dijon mustard, seasoning salt, and sugar (if using).
Mix all ingredients thoroughly.
Cool egg filling to room temperature.
Cover the bowl and chill for at least 5 hours, or up to 24 hours.
Lightly butter one side of each bread slice.
Spread about 2 heaping tablespoons of egg filling over 11 slices of bread.
Top with the remaining 11 slices of bread.
Cut each sandwich into 4 finger sandwiches.
Cover and chill if not serving immediately.
Expert advice for the best results
For a spicier kick, add a dash of hot sauce or cayenne pepper.
Use different types of bread for variety.
Add finely diced bell pepper for extra crunch and flavor.
Everything you need to know before you start
5 minutes
Yes, egg salad can be made 1-2 days in advance.
Arrange finger sandwiches neatly on a platter.
Serve with a side of potato chips or a fresh salad.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Common comfort food and picnic staple.
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