Egg Salad Finger Sandwiches
Recipe type: Salad, Spread, or Sandwich Filling
Prep time: 
Total time: 
Serves: 4
Egg Salad is a simple and delicious filling that goes great on sandwiches and on crackers. It's an inexpensive and protein packed food that is good for you and your budget. Cook's Note. This recipe doubles or triples well.
  • 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
  1. Chop eggs and celery leaves and put into a bowl.
  2. Add mayonnaise, Dijon mustard, and hot sauce.
  3. Sprinkle with salt and pepper to taste.
  4. 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.
  5. Spread 8 slices of bread on one side with softened butter.
  6. Divide egg salad mixture evenly on top of the butter on 4 of the slices of bread.
  7. Top with the remaining slices of bread with the buttered side facing the egg salad.
  8. Cut off the crusts with a sharp knife and cut sandwiches into thirds.
  9. 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.
Recipe by Patty Cake's Pantry at