I previously posted about my father’s egg salad sandwich, and egg salad is an excellent filling for finger sandwiches. Finger sandwiches are a great thing to serve at a Mother’s Day tea. I really think that a tea party is the perfect Mother’s Day lunch. You don’t even need to serve tea. You can have juice, cocoa, or lemonade. Finger sandwiches and sweets are more than adequate. This egg salad is one of my favorite versions. It came about one day when I was making lunch and was decided to make things a little fancier by adding chopped celery leaves, Dijon mustard, and a dash of Louisiana hot sauce to the chopped egg mixture.Once I had the egg salad ready, I prepared the bread by spreading a thin coating of butter on top of each slice. I spread egg salad on half of the slices of bread and topped it with the other slices.I removed the crust and then sliced the sandwiches into thirds to make “fingers.”These sandwiches are best when served soon after they are prepared because, otherwise, they get soggy, so I recommend stacking them onto a plate and serving them as soon as possible. If you’re wondering why my eggs look brownish, it’s because I used a leftover cholent egg in the mixture when I made this recipe.
This filling also makes a great full sized sandwich, too. I love an egg salad sandwich on whole grain bread with red lettuce, alfalfa sprouts and tomatoes, too. (The bright yellow color of this egg salad is what you get when your eggs are boiled in water instead of Cholent.)
Give this recipe a try and let us know what you think.
Thanks for visiting Patty Cake’s Pantry.
- 4 hard boiled eggs (chopped)
- ¼ cup celery leaves, finely diced
- ¼ cup mayonnaise
- 1 tablespoon plus one teaspoon Dijon mustard
- 4 dashes of Louisiana hot sauce
- Salt and Pepper (to taste)
- 8 slices bread
- softened butter
- Chop eggs and celery leaves and put into a bowl.
- Add mayonnaise, Dijon mustard, and hot sauce.
- Sprinkle with salt and pepper to taste.
- Mix together until all ingredients are combined. At this point, the egg salad may be refrigerated for a few hours until you are ready to make the sandwiches.
- Spread 8 slices of bread on one side with softened butter.
- Divide egg salad mixture evenly on top of the butter on 4 of the slices of bread.
- Top with the remaining slices of bread with the buttered side facing the egg salad.
- Cut off the crusts with a sharp knife and cut sandwiches into thirds.
- These are best when served immediately, but they can be stored in the refrigerator for up to an hour in an airtight container before serving. Any longer, and they run the risk of becoming soggy.