Lunch: Egg Salad Finger Sandwiches
Ingredients
12 hard-cooked eggs, chopped
1/4 cup butter or margarine, softened
2 tablespoons commercial French dressing
2 teaspoons Worcestershire sauce
1/2 teaspoon prepared mustard
Pinch of salt
48 slices white bread
24 slices wheat bread
Whipped butter
Instructions
Combine eggs, 1/4 cup butter, French dressing, Worcestershire sauce, mustard, and salt; stir until well blended. Chill.
Trim crust from bread; cut into 2-inch rounds. Lightly spread whipped butter on one slice of white bread and one slice of wheat bread; spread egg salad on each slice. Stack bread, placing wheat on top, and cover with a white bread round. Slice sandwich in half vertically. Repeat with remaining bread and egg mixture.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
