Tarragon-Egg Salad Finger Sandwiches
Serves: 6 finger sandwiches
 
Ingredients
  • 6 hard-boiled eggs, peeled
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh tarragon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 9 slices very thin wheat sandwich bread, such as Pepperidge Farm Very Thin Wheat Bread
  • Garnish: fresh tarragon sprigs
Instructions
  1. In a medium bowl and using a pastry blender, cut eggs into fine pieces. Add mayonnaise, mustard, tarragon, salt, and pepper, stirring until combined. Place in a covered container, and refrigerate until cold, approximately 4 hours. (Egg salad can be made a day in advance and refrigerated until needed.)
  2. Spread approximately 3 tablespoons egg salad mixture onto each of 3 slices bread. Top each with another bread slice, and spread another 3 tablespoons egg salad on top. Top with a third bread slice to make a triple-stack sandwich.
  3. Using a serrated bread knife, trim crusts from all sides of sandwiches, and discard. Cut each sandwich into 2 finger sandwiches.
  4. Garnish with tarragon sprigs, if desired.
Notes
Make-Ahead Tip: Sandwiches can
 be assembled earlier in the day, left whole, and draped with damp paper towels. Place in an airtight container, and refrigerate until needed. Before serving, trim crusts, and cut into individual sandwiches.
Recipe by TeaTime Magazine at https://teatimemagazine.com/tarragon-egg-salad-finger-sandwiches-recipe/