Egg Salad Finger Sandwiches

Perfect for tea parties, picnics, or elegant brunches, these Egg Salad Finger Sandwiches are a timeless classic with a modern twist. Made with creamy mayonnaise, tangy Dijon mustard, crisp chopped celery, and a touch of fresh chives, this recipe delivers a bright and delicious flavor in every bite. Soft sandwich bread is lightly buttered to prevent sogginess, creating the perfect base for the velvety egg salad filling. Served neatly trimmed into delicate, finger-sized portions, these sandwiches are as beautiful as they are delicious. Ready in just 25 minutes, this recipe is ideal for entertaining or a simple yet satisfying snack.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 large eggs
• 4 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 stalk (finely chopped) celery
• 2 tablespoons (finely chopped) fresh chives
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 slices sandwich bread
• 2 tablespoons (softened) unsalted butter

Directions

Step 1

Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.

Step 2

Once the water reaches a boil, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 10 minutes.

Step 3

After 10 minutes, transfer the eggs to a bowl of ice water to cool down. Let them sit for 5 minutes, then peel the shells off the eggs.

Step 4

Chop the peeled eggs into small pieces and place them in a mixing bowl.

Step 5

Add the mayonnaise, Dijon mustard, chopped celery, chives, salt, and black pepper to the bowl. Mix gently until well combined.

Step 6

Spread a thin layer of softened butter on one side of each slice of bread. This helps prevent the bread from getting soggy.

Step 7

Evenly divide the egg salad mixture onto 4 slices of bread (on the buttered side), and then top with the remaining 4 slices of bread, buttered side down.

Step 8

Using a sharp knife, trim the crusts from the sandwiches. Cut each sandwich into 4 small rectangles or triangles to create finger-sized portions.

Step 9

Serve immediately, or cover the sandwiches with a damp paper towel and plastic wrap to store in the refrigerator until ready to serve.

Nutrition Facts

Serving size	636.8 grams (636.8g)

Amount per serving	% Daily Value*
Calories	1642

Total Fat 105.50g	135%
Saturated Fat 29.00g	145%
Polyunsaturated Fat 0.00g
Cholesterol 1238mg	413%
Sodium 2971mg	129%
Total Carbohydrate 119.00g	43%
Dietary Fiber 8.40g	30%
Total Sugars 17.20g
Protein 54.10g	108%

Vitamin D 246IU	1230%
Calcium 424mg	33%
Iron 12mg	67%
Potassium 746mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 13.2%

Carbs: 29.0%