Egg salad tea sandwiches have never been cuter than these bunny-shaped versions. Pictured with our Potato Nests and Puff Pastry Carrots.
Egg Salad Bunny Sandwiches
Serves: 6
Ingredients
- 6 slices firm white sandwich bread, frozen
- 6 hard-cooked large eggs, peeled
- 1⁄3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon finely chopped fresh chives
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground white pepper
Instructions
- Using a 3-inch bunny-shaped cutter, cut 12 bunnies from frozen bread slices, discarding scraps. Cover bread shapes with damp paper towels, or place in resealable plastic bags to prevent bread from drying out during thawing and assembly.
- In a medium bowl and using a pastry blender or 2 forks, chop eggs into small pieces. Stir in mayonnaise, mustard, chives, salt, and pepper.
- Using an offset spatula, spread approximately 1 1⁄2 tablespoons egg salad onto each of 6 bread shapes in an even layer. Top with remaining bread shapes to make 6 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour until serving time.
Notes
Make-Ahead Tip: Egg salad can be made up to 5 days in advance, covered, and refrigerated until needed.
