Fresh herbs, mayonnaise, capers, and eggs meld together for this delectable, layered savory, perfect for a teetime–themed teatime.
Dill Egg Salad Triple-Stack Sandwiches
Serves: 6
Ingredients
- 6 hard-cooked eggs, peeled
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped capers
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 9 slices very thin whole-wheat sandwich bread, frozen
Instructions
- • In a medium bowl and using a pastry blender or 2 forks, finely chop eggs. Stir in mayonnaise, mustard, capers, dill, parsley, salt, and pepper until combined. Cover and refrigerate until cold, approximately 4 hours.
- • Spread approximately 3 tablespoons egg salad mixture onto 3 frozen bread slices. Top each with another bread slice, and spread another 3 tablespoons egg salad on top. Top with a third bread slice to make 3 whole triple-stack sandwiches.
- • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 equal rectangles to make a total of 6 triple-stack sandwiches. Let bread thaw slightly and serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within an hour.
Notes
MAKE-AHEAD TIP: Egg salad can be made a day in advance, covered, and refrigerated until ready to serve.
