Eggcellent Finger Sandwiches Recipe

4.5 2 2
Eggcellent Finger Sandwiches Recipe
Eggcellent Finger Sandwiches Recipe photo by Taste of Home
Publisher Photo

Eggcellent Finger Sandwiches Recipe

Read Reviews
4.5 2 2
Publisher Photo
Tartar sauce gives these little egg salad sandwiches a slightly sweet flavor. —Vikki Rebholz, West Chester, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 4 hard-boiled large eggs, chopped
  • 5 Jones Dairy Farm Dry-Aged 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

Directions

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.
Originally published as Eggcellent Finger Sandwiches in Country Woman Christmas Annual 2007, p41

Nutritional Facts

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

  • 4 hard-boiled large eggs, chopped
  • 5 Jones Dairy Farm Dry-Aged 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. Yield: 16 sandwiches.
Originally published as Eggcellent Finger Sandwiches in Country Woman Christmas Annual 2007, p41

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MY REVIEW
daleylb User ID: 8555411 256635
Reviewed Nov. 10, 2016

"well i don't really care for tarter sauce but i thought how bad can it be? truthfully, not bad at all. in fact, if i hadn't know it was tarter sauce, i wouldn't have known the difference from my own egg salad mixture."

MY REVIEW
bakergirlmd User ID: 6045723 85197
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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