Egg Salad Finger Sandwiches recipe – 47 calories
Ingredients:
22 thin bread slices
5 large hard-boiled eggs, finely chopped
3-4 tablespoons mayonnaise
1 small celery, finely chopped
1-2 tablespoon sour cream
2 tablespoons sweet pickle relish
1 large green onion, finely chopped (you can use yellow onion)
softened butter
1 teaspoon Dijon mustard
1 teaspoon salad seasoning
1/4 teaspoon sugar
1-2 teaspoon salt (or to taste)
black pepper (to taste)
Preparation:
1. In a bowl, combine all the ingredients except the bread.
2. Cool the egg filling to room temperature; cover and chill for 5 hours (up to 24 hours).
3. Lightly butter one side of the 22 slices slice of bread.
4. Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
5. Top with the remaining 11 slices of bread.
6. Cut each sandwich into 4 finger sandwiches.
7. Serve right away, or cover and chill before serving.
Servings: 44 finger sandwiches
Nutritional information for one serving:
Calories: 47
Calories from fat: 12
Total fat: 1.4g
Cholesterol: 24mg
Total carbs: 7g
Protein: 1.7g
Photo credit: lazyme
