Egg salad sandwiches just seem like a natural choice for an Easter party! You can use up your hard-boiled eggs (that have been decorated, hidden, and found) by throwing together this simple recipe for a delicious sandwich filling.
The sandwiches themselves look like pretty Easter eggs, and it doesn’t take long to make them special. Use different types of bread for the nicest presentation, as the contrast in colors between white, whole wheat, rye, and pumpernickel will enhance your serving platter.
The egg salad recipe is easy and inexpensive to put together, and you can add your favorite extras if you want a different flavor. Try chopped pickles, cucumber, olives, or bacon to kick up the taste! Flavored mayonnaise is also an easy way to add a twist.
This recipe can be doubled or tripled, depending on the size of your guest list.
Easter Party Sandwiches
• 32 slices bread, in assorted types if desired
• 8 hard-boiled eggs, peeled and mashed
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard (or more to taste)
• 1 stalk celery, diced
• 2 tablespoons finely grated carrot
• 1 tablespoon diced red onion
• 2 teaspoons lemon juice
• salt and pepper to taste
• assorted colors of food coloring
• clean, fine-tipped paintbrushes
For the egg salad:
In a medium bowl, combine mashed eggs, mayonnaise, mustard, celery, carrot, onion, and lemon juice. Mix well and add salt and pepper to taste. Cover and refrigerate for several hours to allow flavors to combine.
Prepare the bread:
Using a large cookie cutter or a sharp knife, cut each slice of bread into an egg shape. Reserve bread trimmings for another use, such as croutons or bread crumbs.
Using the food coloring and paint brushes, paint a decorative pattern on one side of half of the bread slices. The food coloring may bleed a bit (and this effect will change depending on the type of bread used), so try not to make your designs too intricate. You can test this process out on some of your bread trimmings, if you’d like to.
Making the sandwiches:
Divide the egg salad between unpainted bread slices; spread egg salad evenly. Top each slice with a painted slice and press gently to keep the sandwiches together. Serve immediately, or cover and refrigerate until serving time.
Makes 16 sandwiches.