Egg Salad Finger Sandwiches

By Kittencalskitchen on May 30, 2006

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Ingredients

    1. 5 large hard-boiled eggs, chopped finely
    2. 1 small celery, finely chopped
    3. 2 tablespoons sweet pickle relish
    4. 3 -4 tablespoons mayonnaise
    5. 1 -2 tablespoon sour cream
    6. 1 large green onion, finely chopped ( you can use yellow onion)
    7. 1 teaspoon salad seasoning
    8. 1 teaspoon Dijon mustard
    9. 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt ( or to taste)
    10. 1 pinch sugar (optional)
    11. fresh ground black pepper ( to taste)
    12. 22 slices bread ( thin slices)
    13. softened butter

Directions

  1. 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.
  2. Lightly butter one side of the 22 slices slice of bread.
  3. Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
  4. Top with 11 slices of bread.
  5. Cut each sandwich into 4 finger sandwiches.
  6. Cover and chill if not serving right away.
 
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