THINGS TO BRING ON A PICNIC RECIPES

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MINI EGG SALAD SANDWICHES RECIPE | TRISHA YEARWOOD | FOO…



Mini Egg Salad Sandwiches Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 3 hours 55 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

1 dozen large eggs
1/2 cup mayonnaise
2 tablespoons chopped fresh chives 
2 tablespoons yellow mustard 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
10 slices white country bread 

Steps:

  • In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
  • Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.

MINI EGG SALAD SANDWICHES RECIPE | TRISHA YEARWOOD | FOOD ...



Mini Egg Salad Sandwiches Recipe | Trisha Yearwood | Food ... image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 3 hours 55 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

1 dozen large eggs
1/2 cup mayonnaise
2 tablespoons chopped fresh chives 
2 tablespoons yellow mustard 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
10 slices white country bread 

Steps:

  • In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
  • Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.

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