Egg Salad Sandwiches

I made this today, with good reviews from everyone who tried it. When I made it, I used multigrain bread instead of white, roughly chopped the eggs instead of grating them, and used Masterfoods Italian Herbs instead of the salad seasoning.

Egg Salad Sandwiches
(via, originally published in Southern Living)

*Freezing bread slices 10 to 15 minutes or until firm makes it easier to cut the sandwiches into small pieces.


Makes about 44 finger sandwiches


  • 5 large hard-cooked eggs, grated
  • 2 tablespoons finely chopped celery
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon grated onion
  • 3/4 teaspoon dried salad seasoning
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground black pepper
  • 22 thin white sandwich bread slices


Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.

Spread 2 tablespoons egg mixture evenly on 1 side of 11 bread slices. Top with remaining 11 bread slices. Cut each sandwich into 4 finger sandwiches.


Shal said...

This was goood! I loved it.. thanks for the extras! Can't wait to make it on my own!