Mini Egg Salad Sandwiches on Pumpernickel

Posted May 6th, 2011 in Appetizers, Recipe

2 pumpernickel sandwich rolls, sliced like bread into 1/4 inch thick slices

6 hard boiled eggs, cooled and diced

1/4 cup finely diced celery

1/4 cup finely diced dill pickles

1/4 cup finely diced parsley

1 Tbs Dijon mustard

1/2 cup lite mayonnaise

1 tsp curry powder

Arugula leaves

Salt and pepper to taste

Blend together all ingredients except bread and arugula. Just before serving spread about 3 Tbs on one piece of bread. Top with an arugula leaf and the second piece of bread.

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