Tested till perfect Egg Salad Daisy Sandwiches
Egg Salad Daisy Sandwiches
Photography by Matthew Kimura

Egg Salad Daisy Sandwiches

The red pepper dot in the middle of each sandwich turns them into convincing pretty flowers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2005

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 18


  • 4 4hard cooked eggeggs
  • 1/4 cup 1/4cuplight mayonnaise
  • 1 tbsp 1tbspminced fresh parsley, (optional)
  • 1 tbsp 1tbspminced fresh dill, (optional)
  • 1 tsp 1tspDijon mustard
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchpepper
  • 18 slices 18sliceswhite bread, (1 loaf)
  • 18 pieces 18piecesdiced sweet red peppersweet red peppers
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In bowl, mash eggs with fork; stir in mayonnaise, parsley and dill (if using), mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Using 2-inch (5 cm) daisy-shaped cookie cutter, cut 2 flowers from each slice of bread, reserving remaining bread for another use. Spread egg salad over half of the slices; top with remaining bread. Place 1 piece of red pepper in centre of each.

Additional information :

Peanut Butter and Jelly Sandwiches:
Omit egg salad filling. Use round cutters. Spread peanut butter over half of the rounds; top with grape jelly or favourite jam. Sandwich with remaining rounds. Place 1 candy-coated chocolate piece in centre of each.

Nutritional Information Per sandwich: about

cal 83 pro 3g total fat 3g sat. fat 1g
carb 11g fibre 1g chol 43mg sodium 186mg

% RDI:

calcium 3 iron 6 vit A 3 vit C 5
folate 12
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