Eggcellent Finger Sandwiches |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Tartar sauce gives these little egg salad sandwiches a slightly sweet flavor. Cut into bell shapes with olive clappers, they look festive for Christmas. Ingredients:
4 hard-cooked eggs, chopped |
5 bacon strips, cooked and crumbled |
1/4 cup tartar sauce |
16 slices swirled rye and pumpernickel bread |
2 tablespoons butter, softened |
16 slices pimiento-stuffed olives, optional |
Directions:
1. In a small bowl, combine the eggs, bacon and tartar sauce. Cover and refrigerate for 30 minutes.
2. Using a 2-1/2-in. bell-shaped cookie cutter, cut out two bells from each slice of bread. Lightly spread one side of each bell with butter. Spread egg mixture over half of buttered bells; top with remaining bells, buttered side down.
3. If desired, garnish each sandwich with an olive slice, securing with a small amount of egg mixture. Cover and refrigerate until serving. Yield: 16 sandwiches.
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