The other day, Dana and I were walking through the store and she wanted Egg Salad Sandwiches. However, she wanted them on small cocktail bread. She said it was something that her Grandma would always make. Who was I to say no. So, we made little egg salad sliders.
I made a few open faced sliders and one closed face slider.
Egg Salad Sliders
- 8 hard-cooked eggs, peeled
- 1/2 cup mayonnaise
- 2 tbs celery, chopped
- 2 tbs chives, chopped
- 2 tsp Dijon mustard
- Few dashes hot-pepper sauce
- Salt and pepper
- Cocktail Rye or Pumpernickel Bread
Hard boil the eggs. The easiest way to accomplish this task is to add the eggs to a deep pan. Then, cover the eggs with at least 1 inch of cold water.
Place the pan on the stove over high heat until it starts to boil. Wait a minute after the water starts to boil and then remove it from the heat.
Place a lid on the pan and then let it sit covered for 12 minutes.
When the time is up immediately drain and place the eggs in ice water. By plunging them in ice water, it will stop the cooking and prevent the green ring from forming around the egg yolk.
When the eggs have fully cooled, tap them on all sides and roll them back and forth in your hand. The shells should fall right off. Rinse again and they are ready to go.
Add mayonnaise, chopped celery, diced chives, Dijon mustard, and a few dashes of hot-pepper sauce. Season to taste with salt and pepper; stir gently to combine.
Add the peeled hard-cooked eggs. Using a fork, pastry blender or potato masher, break up the eggs and combine.
Serve the egg salad on cocktail bread, open faced or as mini-sandwiches.
This was a great meal. I served them over cocktail rye bread. They were delicious. Dana was super happy. 🙂