These are light and elegant and perfect for a Mother’s Day tea party or luncheon. I wanted to make egg salad sandwiches that tasted like a deviled egg- if you don’t want to puree, feel free to just mash with a fork. The wrap and chill step is important because it helps hold everything together and gives you those picture-perfect Martha slices. Makes 24.
- Seven eggs, hard-boiled and peeled.
- 1 1/2 T. Dijon mustard
- 2 t. lemon juice
- 1/2 t. salt
- 1/4 t. pepper, finely ground
- 1/4 C. mayonnaise
- 1/4 C. champagne or dry sparkling white wine
- 1/8 C. parsley or chives, optional
- 6 slices of good quality white sandwich bread
Chop the eggs into fourths and toss them into the food processor with all the other ingredients except the bread. Process until smooth. Taste for seasoning. If it’s too thick for spreading, add a touch more champagne. To assemble, place three slices of bread on a cutting board and divide the egg mixture evenly among the three slices. Smooth it out and top it with the other three pieces of bread so you have three large sandwiches. Wrap them tightly in plastic wrap and chill for about an hour or more. Just before serving, use a serrated bread knife to trim the crusts from all sides and discard. Use a sawing motion so the filling doesn’t get squeezed out. Cut each sandwich into four equal rectangles. Cut each 4th into triangles. This will give you 24 dainty, two-bite finger sandwiches. Cutting them just before serving keeps them nice and fresh without allowing the bread to get crusty.