Tea Sandwich: Egg Salad Canapé
This classic comfort food salad is always welcome for a simple luncheon or a filling for a delicate tea sandwich.
Ingredients
- 1 doz Eggs
- 1 wedge Fresh Lemon (this trick will make peeling so much easier)
- 1 cup Hellmann's Mayonnaise
- 2 tbsp Mustard (I like Dijon but golden mustard is fine in this as well)
- 1 tsp Salt
- ½ tsp Pepper
- 1 tsp Onion Powder
- Bread or Crackers (country white bread, potato bread, or even a great cracker)
- 2 Radishes (thinly sliced for garnish)
- Baby Watercress (for garnish)
Instructions
- Place Eggs and Lemon Wedge in saucepan and cover with cold water. Bring to a boil, remove from heat and cover. Let rest for 6 minutes.
- Place boiled eggs in an ice bath, remove lemon wedge and peel eggs.
- Shred eggs in mixing bowl then add Mayonnaise, Mustard, Salt, Pepper and Onion Powder. Blend well and refrigerate until ready to use.
- Prepare sandwich. This delicate sandwich is perfect on country white bread, potato bread, or even a great cracker. A perfect garnish is thinly sliced radishes and baby watercress.
