Eggcellent Finger Sandwiches Recipe
Eggcellent Finger Sandwiches Recipe photo by Taste of Home

Eggcellent Finger Sandwiches Recipe

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Tartar sauce gives these little egg salad sandwiches a slightly sweet flavor. —Vikki Rebholz, West Chester, Ohio
TOTAL TIME: Prep: 40 min. + chilling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 8 servings


  • 4 hard-cooked eggs, chopped
  • 5 bacon strips, cooked and crumbled
  • 1/4 cup tartar sauce
  • 16 slices swirled rye and pumpernickel bread
  • 2 tablespoons butter, softened
  • 16 slices pimiento-stuffed olives, optional

Nutritional Facts

2 sandwiches (calculated without pimento-stuffed olives) equals 268 calories, 11 g fat (4 g saturated fat), 119 mg cholesterol, 622 mg sodium, 32 g carbohydrate, 4 g fiber, 10 g protein.


  1. In a small bowl, combine the eggs, bacon and tartar sauce. Cover and refrigerate for 30 minutes.
  2. Using a 2-1/2-in. bell-shaped cookie cutter, cut out two bells from each slice of bread. Lightly spread one side of each bell with butter. Spread egg mixture over half of buttered bells; top with remaining bells, buttered side down.
  3. If desired, garnish each sandwich with an olive slice, securing with a small amount of egg mixture. Cover and refrigerate until serving. Yield: 16 sandwiches.
Originally published as Eggcellent Finger Sandwiches in Country Woman Christmas Annual 2007, p41

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Reviewed Dec. 13, 2011

"While I did not go for a Christmas theme for the sandwich bread, I made a few modifications. First, I do not like tartar sauce, so I substituted a mayo-based sandwich spread which I think tasted a lot better since it already had diced pickle in it. Egg salad always benefits from that! Also, a dash of hot sauce and about 1 tsp of Old Bay Seasoning also brightens the flavor."

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