Mini Egg Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Great finger food - as appetizer, for breakfast, or for lunch. Calories per appetizer: 62; calories as lunch: 248 (4 sections). High in cholesterol, low in sodium. Ingredients:
9 eggs, hard-boiled and cooled |
1/2 cup celery, finely chopped |
1/2 cup onion, finely chopped |
1/8 cup chives, chopped |
1/4 cup miracle whip |
1/4 cup hellman's mayonnaise |
1 tsp yellow mustard |
1/4 cup sweet pickle relish |
1/2 tsp paprika |
1/8 tsp black pepper |
16 slices square sandwich bread, wheat or white |
Directions:
1. Chop hard-boiled eggs. Place in large mixing bowl. Using fork, smash eggs until desired consistency.
2. Add celery, onion, and chives. Stir until well-blended.
3. Add Miracle Whip, mayonnaise, mustard, sweet relish, and pepper. Fold into egg-mixture until well-blended.
4. Spread salad on sandwich bread. Cut each sandwich into quarters, making either squares or triangles (your choice).
5. Arrange on platter and serve.
6. NOTE: Stores well in air-tight container and can be used as an appetizer, a breakfast fingerfood (2), or have 2 with a bowl of soup for a lo-cal luncheon.
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