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Eggcellent Finger Sandwiches

Total Time

Prep: 40 min. + chilling


16 sandwiches

Tartar sauce gives these little egg salad sandwiches a slightly sweet flavor. —Vikki Rebholz, West Chester, Ohio


  • 4 hard-boiled large 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


  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.

Nutrition Facts

2 each: 268 calories, 11g fat (4g saturated fat), 119mg cholesterol, 622mg sodium, 32g carbohydrate (3g sugars, 4g fiber), 10g protein.

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