Welcome to The Culinary Professional Recipe Collection.
Egg Salad Finger Sandwiches
Category: Sandwiches, finger sandwiches
Equipment: Pot, knife, spoon
No. Servings: 12
Serving Size: 1 sandwich
Yield: 12 sandwiches
Ingredients
8 slices
white Pullman loaf
6 ea.
* eggs
2 fl. oz.
* mayonnaise
to taste
salt
to taste
white pepper
Method
1
Hard cook the eggs. Cool in cold water.
2
Peel eggs and cut into a small dice.
3
Mix eggs with mayonnaise, salt, and pepper.
4
Cut the crusts off the bread.
5
Spread an even layer of egg salad on four bread slices. Place the remaining pieces of bread on the egg salad. Press lightly to stick the sandwich together.
6
Cut each sandwich into three equal rectangles.
7
**Wrap and refrigerate at or below 41°F (5°C) until service.