Mini Egg Salad Sandwiches
Mini Egg Salad Sandwiches are creamy, flavorful, and perfectly sized bite-sized sandwiches ideal for brunches, snacks, or light meals. Quick to prepare in under 20 minutes, they combine hard-boiled eggs, mayonnaise, Dijon mustard, celery, and green onions on mini sandwich bread or slider buns, offering a delicious, nutritious, and customizable dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 mini sandwiches 1x
- Category: Appetizers
- Method: Baking
- Diet: Gluten Free
Ingredients
Scale
Egg Salad Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped green onions
- Salt, to taste
- Pepper, to taste
Bread
- 12 mini sandwich bread slices or slider buns
Instructions
- Prepare the eggs: Hard boil the eggs by boiling them for about 10 minutes. Immediately cool them in ice water to stop cooking and make peeling easier. Peel and chop the eggs into small, even pieces to ensure a smooth texture.
- Mix the egg salad: In a bowl, combine the chopped eggs with mayonnaise and Dijon mustard. Stir until creamy but still chunky. Add finely chopped celery and green onions, then season with salt and pepper to taste. Stir to blend all ingredients evenly.
- Prepare the mini bread: Lightly toast the mini sandwich bread or slider buns to add warmth and a subtle crunch. Toasting helps prevent sogginess once the egg salad is added.
- Assemble the sandwiches: Spoon a generous portion of the egg salad onto the bottom halves of the mini buns. Top with the other halves and press gently to secure the filling. Arrange neatly on a platter or pack into containers for serving or transporting.
Notes
- Use cold eggs as they hold their shape better and mix more evenly.
- Do not overmix the egg salad to keep a chunky texture rather than mushy.
- Add herbs or spices at the end to keep flavors fresh and vibrant.
- Lightly toast the bread to prevent sogginess and add texture.
- Chill assembled sandwiches for 15 minutes before serving to meld flavors.
Nutrition
- Serving Size: 1 mini sandwich
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 120mg
Keywords: mini egg salad sandwiches, egg salad, slider sandwiches, easy appetizers, party snacks, kid-friendly sandwiches
Find it online: https://marygourmet.com/mini-egg-salad-sandwiches/