Mini egg salad sandwiches
Delicious mini egg salad sandwiches packed with creamy texture and delightful flavors, perfect for a quick and satisfying meal or snack.
Ingredients:
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons yellow mustard
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 10 slices white country bread
Instructions:
- Place the eggs in a large stockpot filled with water, ensuring they are completely covered, and bring to a boil over high heat. Once boiling, turn off the heat, cover the pot, and allow the eggs to cook in the hot water for 20 minutes. Drain the hot water and refill the pot with cold water. Let the eggs rest in the cold water for 5 minutes. Gently crack and peel the eggs, transfer them to a plastic bag, and refrigerate for a minimum of 3 hours or overnight until they are cold.
- Finely chop the boiled eggs using an egg slicer or a knife and add them to a spacious bowl. Mix in mayonnaise, chives, mustard, salt, and pepper until well combined. Spread the egg mixture evenly onto the bread slices to make sandwiches. Cut the sandwiches into 3 wedges each before serving.
Summary:
- Calories: 2488 kcal
- Fat: 160 g
- Protein: 109 g
- Carbs: 148 g
- Potassium: 1385 mg
- Magnesium: 219 mg