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A savory egg salad filling makes these star-shaped sandwiches a hit at any holiday luncheon or buffet. You can use whatever bread you like, but I prefer yellow egg bread.
This recipe is:
Quick
Originally published as Star Sandwiches in Taste of Home December/January 2006, p37
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Reviewed on May. 01, 2011 by cynthiaelliott
I love the taste of dill in this sandwich. I used a croissant instead of the bread. However, the next time I will use the bread a cookie cutter for a more appleading look. The filling worked great in the croissant.
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