Smoked Salmon and Egg Salad Tea Sandwiches |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From Everyday with Rachael Ray Ingredients:
3 large eggs |
2 ounces sliced smoked salmon, finely chopped |
1 1/2 tablespoons chopped fresh chives |
1 tablespoon mayonnaise |
1 tablespoon sour cream |
salt |
fresh ground black pepper |
6 slices white bread |
Directions:
1. Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
2. Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
3. Remove eggs and place them in a bowl of ice water.
4. When cool, peel the eggs and finely chop in a bowl.
5. To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
6. Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
7. Trim crusts and cut each sandwich into 4 triangles.
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