Egg Salad Finger Sandwiches

Egg Salad Finger Sandwiches 150 Author: Canadian Living Credits: Egg Salad Finger Sandwiches 150

Cumin and green onion brighten up this easy pantry sandwich filling.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: June 2011

Ingredients

  • 8 hard-cooked eggs peeled
  • 1/3 cup light mayonnaise
  • 1 green onion thinly sliced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 pinch salt
  • 1/3 cup butter softened
  • 16 thin slices whole wheat sandwich bread
  • 16 thin slices white sandwich bread

Method

In bowl, finely chop or coarsely grate eggs. Stir in mayonnaise, green onion, mustard, cumin, pepper and salt.

Spread butter over bread; spread egg filling evenly over 8 of the slices. Top with remaining bread, butter side down, pressing lightly.

Place on baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Trim off crusts. Cut each sandwich lengthwise into 4 fingers.

Nutritional facts Pper piece: about

  • Sodium 122 mg
  • Protein 3 g
  • Calories 79.0
  • Total fat 5 g
  • Potassium 55 mg
  • Cholesterol 60 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg Salad Finger Sandwiches

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