Smoked Salmon and Egg Salad Tea Sandwiches

READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
  • Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
  • Remove eggs and place them in a bowl of ice water.
  • When cool, peel the eggs and finely chop in a bowl.
  • To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
  • Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
  • Trim crusts and cut each sandwich into 4 triangles.
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