Egg Salad Sandwich RecipeThis recipe was created by Liza Hardoon of ToGo Food Bar and featured on House & Home Television 2004.
30 hard boiled eggs
1/3 bunch of celery, diced
1/4 bunch each of dill, parsley, chervil and tarragon (all chopped)
2 cups mayonnaise
2 tbsp of Dijon mustard
1 loaf multigrain bread
Step 1: Butter both sides of multigrain bread slices and apply egg salad, 4 cucumber slices, salt, pepper and mixed greens. Cut into halves for lunch servings or quarters for appetizer servings.
Makes 20 appetizer sandwiches