Chive and Tarragon Egg Salad Mini Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 Eggland's Best Eggs (large)1/4 cup canola mayonnaise2 tablespoons finely chopped red onion1 tablespoon chopped chives1 tablespoon chopped tarragon1/4 teaspoon dry mustard1/4 teaspoon salt1/8 teaspoon ground black pepper8 slices seedless rye bread
Place the eggs in a medium saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat, cover, remove from the heat and let stand 12-14 minutes. Cool eggs under cold water; peel.
Finely chop the eggs then transfer them to a bowl and mash with a fork.
Stir in the mayonnaise, onion, chives, tarragon, mustard, salt and pepper.
Arrange 4 slices of the bread on a work surface and divide the egg salad among them, spreading it to the edges.
Top with the remaining bread and trim off the crusts to make neat rectangles.
Cut each sandwich in half then cut each half on a diagonal to form two triangles.
Finely chop the eggs then transfer them to a bowl and mash with a fork.
Stir in the mayonnaise, onion, chives, tarragon, mustard, salt and pepper.
Arrange 4 slices of the bread on a work surface and divide the egg salad among them, spreading it to the edges.
Top with the remaining bread and trim off the crusts to make neat rectangles.
Cut each sandwich in half then cut each half on a diagonal to form two triangles.
Nutritional Info Amount Per Serving
- Calories: 323.4
- Total Fat: 19.8 g
- Cholesterol: 284.0 mg
- Sodium: 526.1 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 0.7 g
- Protein: 12.9 g
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