Egg Salad Finger Sandwiches

READY IN: 5hrs
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.