Name: Egg Salad Sandwiches with Pickles and Radishes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 15 serving(s)
Ingredients: 8 eggs; 1/4 cup (60 ml) mayonnaise; 3 tbsp sour gherkins, sliced into thin rounds; 2 tbsp chives, finely chopped; 1 tbsp tarragon leaves, finely chopped; 1 tbsp dill, finely chopped; 1 tsp (5 ml) Dijon mustard; 10 slices rustic multi-grain bread; Mayonnaise, for spreading; 12 radishes, thinly sliced on a mandoline; 15 sour gherkins

Preparation

Eggs
- Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry. Compost the shells.
- In a bowl, mash the eggs with a fork. Add the remaining ingredients. Season with salt and pepper. Mix well.
Sandwiches
- On a work surface, cut off the crusts from the bread slices. Spread mayonnaise over the inside of the bread slices. Top half of the bread slices with the egg mixture. Garnish with the sliced radishes and close the sandwiches. Cut each sandwich into three equal parts. Thread the gherkins onto mini skewers and use to garnish each sandwich.

Egg Salad Sandwiches with Pickles and Radishes

Categories

Ingredients

Eggs

Sandwiches

Preparation

Eggs

Sandwiches

Personal Note