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Eggcellent Finger Sandwiches

 Eggcellent Finger Sandwiches
Tartar sauce gives these little egg salad sandwiches a slightly sweet flavor. Cut into bell shapes with olive "clappers," they look festive for Christmas.
8 ServingsPrep: 40 min. + chilling


  • 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


  • In a small bowl, combine the eggs, bacon and tartar sauce. Cover and
  • refrigerate for 30 minutes.
  • 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.
  • 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.
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.