- Total time 45 minutes
- Portion size 20 servings
Ingredients
Method
Arrange eggs in single layer in saucepan; pour in enough cold water to cover by at least 1 inch. Bring to boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain; chill in ice water, about 5 minutes. Peel off shells. Using fork, mash eggs until finely crumbled.
In bowl, stir together mayonnaise, mustard, chives, chopped cornichons, salt and pepper. Stir in eggs.
Spread butter evenly over 10 of the bread slices. Divide egg mixture among bread slices, spreading to edges. Top each with a slice of remaining bread, pressing lightly. Place on
baking sheet; cover tightly with plastic wrap and refrigerate until firm, about 20 minutes.
With serrated knife, trim crusts. Cut each sandwich in half; using toothpicks or bamboo cocktail picks, skewer 1 half-cornichon onto each sandwich.
Test Kitchen Make-Ahead: The egg salad filling can be made one day in advance and refrigerated before assembling the sandwiches.
Nutritional facts PER TEA SANDWICH: about
- Fibre 1 g
- Sodium 245 mg
- Sugars 4 g
- Protein 4 g
- Calories 135
- Total fat 6 g
- Potassium 24 mg
- Cholesterol 60 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
%RDI
- Iron 7
- Folate 4
- Vitamin A 4
