Mini Egg Salad Sandwiches

1. 1

   In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop.

2. 2

   Turn off the heat, cover and let the eggs cook in the water for 20 minutes.

3. 3

   Pour the hot water off the eggs and replace with cold water.

4. 4

   Let the eggs sit for 5 minutes.

5. 5

   Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.

6. 6

   Using an egg slicer or a knife, finely chop the boiled eggs.

7. 7

   Add to a large bowl.

8. 8

   Add the mayonnaise, chives, mustard, salt and pepper and mix until blended.

9. 9

   Spread the egg mixture on the bread and make sandwiches.

10. 10

    Cut each sandwich into 3 wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.