Mini Egg Salad Sandwiches Recipe

More Recipes:

Recipes with onions
Recipes with chives
Recipes with herbs

Looking for an easy Mini Egg Salad Sandwiches recipe? Learn how to make Mini Egg Salad Sandwiches using healthy ingredients.

Submitted by knarahs

Makes 32 servings

Great finger food - as appetizer, for breakfast, or for lunch. Calories per appetizer: 62; calories as lunch: 248 (4 sections). High in cholesterol, low in sodium.

Recipe Ingredients for Mini Egg Salad Sandwiches

9	eggs, hard-boiled and cooled
1/2	cup celery, finely chopped
1/2	cup onion, finely chopped
1/8	cup chives, chopped
1/4	cup Miracle Whip
1/4	cup Hellman's mayonnaise
1	tsp yellow mustard
1/4	cup sweet pickle relish
1/2	tsp paprika
1/8	tsp black pepper
16	slices square sandwich bread, wheat or white

Recipe Directions for Mini Egg Salad Sandwiches

Chop hard-boiled eggs. Place in large mixing bowl. Using fork, smash eggs until desired consistency.
Add celery, onion, and chives. Stir until well-blended.
Add Miracle Whip, mayonnaise, mustard, sweet relish, and pepper. Fold into egg-mixture until well-blended.
Spread salad on sandwich bread. Cut each sandwich into quarters, making either squares or triangles (your choice).
Arrange on platter and serve.
NOTE: Stores well in air-tight container and can be used as an appetizer, a breakfast fingerfood (2), or have 2 with a bowl of soup for a lo-cal luncheon.