Egg salad finger sandwiches

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Egg salad filling can also be used to stuff hollowed out cocktail-sized tomatoes; allow hollowed-out tomatoes to drain upside down 20 minutes before filling.

Egg salad sandwiches can also be prepared open-faced: hard-boil 1-2 additional eggs as above.  Peel eggs and slice with an egg slicer into thin circles.  Spread egg salad on bread slices, cut through egg salad and bread with a 2” biscuit cutter, top with an egg slice, and sprinkle with finely chopped flat-leaf parsley.

6 slices high-quality, thinly sliced white bread (Pepperidge Farm works well)

3 large eggs

3 T. sour cream

1 t. curry (optional)

1½ t. chives, finely chopped

1½ t. fresh dill, finely chopped

¼ t. ground cumin (omit if not adding curry)

Salt and pepper, to taste

Prepare eggs: place eggs in sauce pot, cover with water, cover pot and bring to boil on stove over medium-high heat.  When water boils, turn off heat and allow eggs to sit in hot water for 10 mins.  Run cold water over eggs and peel carefully.  Press eggs through fine disc of potato ricer, or alternatively, press eggs through medium-fine strainer; collect “riced eggs” in medium-sized bowl.

Add sour cream, curry, chives, dill, cumin, and salt and pepper to eggs in bowl and mix gently.  Taste and adjust seasonings.

Spread egg salad on 3 slices of bread, spreading salad evenly to edges of bread. (The filling should only be spread as thick as a slice of bread.)  Top with remaining 3 slices of bread.  With sharp bread knife, cut crusts off sandwiches, then slice sandwiches into 4 triangles, slicing from corner point to opposite corner point.

Makes 12 finger sandwiches.

Arrange on a pretty plate, cover lightly with slightly damp wet paper towel, cover with plastic wrap and refrigerate until serving.