Spring Egg Salad Sandwiches
- Level
- very easy
- Prep Time
- 40 mins
- Total Time
- 40 mins
- Serves
- Makes 12 appetizer-sized sandwiches
Ingredients
- 1
- white vinegar
- 15
- 6
- Large Eggs
- 0
- 2
- mayonnaise
- 30
- 2
- green onion, finely chopped
- 30
- 1
- flat-leaf parsley, chopped
- 15
- 1
- shallots, minced
- 15
- 1
- Original Dijon Prepared Mustard
- 5
- 1
- paprika
- 5
- 1/8
- each salt and pepper
- 0.5
- 1
- (16) asparagus spears, ends trimmed
- 0
- 6
- of bread
- 0
- 2
- butter, room temperature
- 30
Directions
Step 1
Bring a small pot of water, 1 tbsp (15 mL) white vinegar and a pinch of salt to a simmer over medium high heat. Gently add eggs and cook at a soft boil for 12 minutes. Drain the eggs, run under cold water and let cool.
Step 2
Meanwhile, bring another small pot of salted water to a boil, add asparagus and blanch for 1-2 minutes. Drain asparagus and set in an ice water bath to stop cooking; once cooled, remove from water and pat dry.
Step 3
Peel eggs, then mash with a fork to desired texture in medium-sized bowl. Add mayonnaise, green onions, parsley, shallot, mustard, and paprika; mix to combine and season with salt and pepper.
Step 4
Lay out the slices of bread on a clean work surface, then butter slices on one side. Divide half the egg salad filling between three slices of bread, top with a layer of asparagus, cover with remaining egg salad and top with the remaining slices of buttered bread. Wrap and refrigerate until needed.
Step 5
To serve, trim crusts from the sandwiches and slice into quarters.
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Nutritional Facts
- Nutrition Description:
- 1 appetizer sandwich
- Calories:
- 120
- Fat:
- 7 g
- Saturated Fat:
- 3 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Cholesterol:
- 100 mg
- Protein:
- 5 g
- Sodium:
- 180 mg