These mini egg salad sandwiches are the perfect appetizer when you have a ton of eggs on hand or if you are looking for ways to use leftover deviled eggs. This post also includes appetizer menu planning ideas for your next party!
They have a quick and easy preparation (10 minutes is all you need to put these egg appetizers together), but can be also made ahead, if needed!
Howto make mini sandwiches with egg salad
Once you have youreggs cooked and peeled, the whole process is pretty quick: Finely chop the eggsand transfer them into a mixing bowl. Add mayo, mustard, onion, seasoning andfinely chopped fresh dill. Mix everything until well combined.
The easiest way to assemble these egg salad sandwiches is this: Spread some of the mixture over one slice (evenly) of bread and top it with another slice. Insert 6 toothpicks in and then cut into 6 pieces. The toothpicks will secure the bread and make it easier to cut.
For a better understanding, please have a look at the process photos.
Tipsfor making egg salad bites
If you have a problem with peeling hard-boiled eggs, try this technique. I haven’t yet, but after my last peeling disaster I can’t wait to try it!
Now, it does not really matter, whether your eggs look nice or not when making these mini egg salad sandwiches, but if you wanted to make deviled eggs, you would want that.
The best thing about these mini sandwich bites with egg salad is the fact that they can be prepared ahead of time! In fact, you can make them the night before, store them in an air-tight container and serve them the following day! I personally find them taste even better.
Bread – use either white or brown or wholegrain – anything you like! For these egg salad sandwiches I used crustless toast bread, but you can remove the crust at home if you can’t find it in your local store.
Onion – either white or red will do. You won’t need much, but it does give these egg appetizers a nice crunch. You can omit it though or use pickles instead.
I don’t recommend substituting fresh dill with dried dill. It will not be the same! You could use fresh chives instead, if you prefer.
Party appetizer menu planning:
Bunless cheeseburger bites would be perfect for those who are on a KETO diet. For others, you can simply serve these with mini buns if you prefer.
Instant pot co*cktail meatballs are ready on your table in 30 minutes! They are made from scratch and crowds love them.
If you don’t have a pressure cooker, then you could make slow cooker sweet and spicy meatballs.
Cheeseboard is always a hit. Plus it is so easy to put together and always looks fancy!
These Caprese salad bites are so easy to make that you can just let your kids help you. Ready in no time, these are the perfect last-minute appetizers.
If you are looking for healthy appetizers, this pear pomegranate salsa is it.
Yield: 18 Pieces
Mini Egg Salad Sandwiches
These mini egg salad sandwiches are the perfect appetizer when you have a ton of eggs on hand or if you are looking for ways to use leftover deviled eggs.
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 6 hard boiled eggs, peeled, see note 1
- 3-4 tablespoons mayonnaise
- 1 tablespoon classic french mustard
- salt, to taste
- black pepper, to taste
- 1 small onion, minced, see note 2
- fresh dill (about 1 tablespoon chopped), see note 3
- 6 slices of crustless toast bread, see note 4
Instructions
- Finely chop eggs. Transfer them into a mixing bowl. Add mayonnaise, mustard, salt, pepper, onion and fresh dill and mix everything well.
- Spread the mixture over 3 slices of bread. Cover them with remaining slices. Insert 6 toothpicks and cut each sandwich into 6 pieces (take the toothpicks as a guide and cut around them. They help keep the sandwich in one place). Check process photos, if in doubt.
- Transfer them onto a tray or plate and enjoy!
Notes
- Pro Tip: This is a perfect recipe to use up any leftover hard-boiled eggs or deviled eggs. If you use deviled eggs, I recommend chopping them up first, transfer them to a bowl and give them a good mix. Taste the mixture and add the rest of the ingredients to your liking. You won’t probably need any seasoning and you might only need a little of mayo.
- Onion – is optional but it does give the salad a nice flavor and crunchy texture. You can omit it or use chives instead. I used white onion, but you can use red onion, if you prefer.
- Fresh dill – I don’t recommend substituting it with dried dill. It won’t taste the same.
- Bread – I used crustless whole wheat toast bread, but you can use white or whole grain if you like. Also, if you can’t find crustless bread, just cut off the crust yourself.
- These mini sandwiches can be made the night before serving. Just make sure to keep them in an air-tight container.
- For more tips and information or if in doubt, please read the full post above this recipe card.
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Nutrition Information:
Yield:
18 Serving Size:
1
Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 64mgSodium: 121mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 3g
