Smoked Salmon And Egg Salad Tea Sandwiches

1. 1

   Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.

2. 2

   Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.

3. 3

   Remove eggs and place them in a bowl of ice water.

4. 4

   When cool, peel the eggs and finely chop in a bowl.

5. 5

   To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.

6. 6

   Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.

7. 7

   Trim crusts and cut each sandwich into 4 triangles.

* Per serving · 4 servings · Values may vary.

No additional tips available.