Egg Salad Tea Sandwiches
* 12 pieces of sandwich bread, thinly sliced
* 8 large hard-boiled eggs, cooled and shelled
* 1/3 cup canola mayonnaise
* 1 teaspoon Dijon mustard
* 3 tablespoons sweet pickle relish
* 1 tablespoon green onion, minced
* 1 teaspoon white pepper
* sea salt, to taste
Boil the eggs: fill pan with enough water to cover eggs completely. Heat to boiling. Place eggs in separate boil filled with warm water. (Bringing the eggs to a warmer temperature before placing in the boiling water will help prevent the shells from cracking.) When water boils, place eggs in the pan and reduce heat to just below a simmer for 20 minutes. Drain and rinse with cold water to stop the cooking process. Shell when cool enough to handle.
In a medium bowl, mash, grate, or chop the eggs (grating makes a fluffier texture). Add the mayonnaise, mustard, pickle relish, green onion, white pepper and sea salt; mix well. Cover and chill in the refrigerator.
Spread a slice of bread with the egg salad. Cover with a piece of bread (using a different variety of bread is nice here). Press down on the sandwich lightly. Continue, using all 12 slices of bread to make 6 sandwiches. Using cookie cutters, cut the sandwiches and place them on a platter. The remaining part of each sandwich can be cut with a knife into interesting geometric shapes, removing the crust if you like.
Cover with a slightly dampened towel and plastic wrap and refrigerate if not serving immediately. |
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