Deviled Egg Salad Finger Sandwiches Food

DEVILED EGG SALAD

Steps:

• Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

DEVILED EGG SALAD FINGER SANDWICHES

Steps:

• Separate the egg yolks from the hard boiled eggs and place in a medium bowl. Add mayonnaise, vinegar, Worcestershire sauce, and paprika, and mash with a fork. Mix until smooth. Add more mayo if necessary for a smooth, creamy yolk mixture.
• Finely dice egg whites and add to yolk mixture. Stir to combine. Add salt and pepper to taste.
• Make two full sandwiches out of the egg salad. Then cut off the crusts and cut each sandwich into four fingers or triangles. If you cut them into fingers, you can tie a chive around each tea sandwich as a garnish. Sprinkle tops of sandwiches with paprika, if desired.

DEVILED EGG SALAD SANDWICH

Steps:

• Spoon filling from deviled egg halves into small bowl.
• Chop egg whites; stir into deviled egg filling.
• Fill toast slices with lettuce, egg salad and onions to make sandwich.

DEVILED EGG SALAD SANDWICHES

Steps:

• Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
• Pour mayonnaise mixture over eggs and celery and toss gently to combine.
• Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
• Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.

DEVILED EGG SALAD CLUB SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
• Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
• Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
• Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.

EGG SALAD FINGER SANDWICHES

Steps:

• In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
• Lightly butter one side of the 22 slices slice of bread.
• Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
• Top with 11 slices of bread.
• Cut each sandwich into 4 finger sandwiches.
• Cover and chill if not serving right away.