Pumpernickel Tea Sandwiches
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Ingredients
6 large hard-boiled eggs, peeled
⅓ cup mayonnaise
¼ cup chopped fresh green onion
¼ cup finely chopped fresh mint
2 teaspoons lemon zest
2 teaspoons dijon mustard
Salt and pepper to taste
1 ⅓ cups of arugula in loose packaging
1 cup very thinly sliced radish
1 tablespoon lemon juice
1 tablespoon olive oil
14 slices of pumpernickel bread
To make
Spread these delicious sandwiches with herb-flavored egg salad and sprinkle them with arugula and radishes.
Mash the eggs with the mayonnaise and the following 4 ingredients until smooth. Add salt and pepper to taste. Cover and refrigerate for up to 1 day.Combine arugula, radish, lemon juice and olive oil. Add salt and pepper to taste. Stir to coat.Spread the egg-salad mixture on 1 side of each slice of bread; sprinkle 7 slices with the arugula mixture. Top with the remaining 7 slices of bread, egg-salad side down. Cut the crusts from the sandwiches; cut each sandwich into 3 rectangles with a serrated knife.
Mash the eggs with the mayonnaise and the following 4 ingredients until smooth. Add salt and pepper to taste. Cover and refrigerate for up to 1 day.Combine arugula, radish, lemon juice and olive oil. Add salt and pepper to taste. Stir to coat.Spread the egg-salad mixture on 1 side of each slice of bread; sprinkle 7 slices with the arugula mixture. Top with the remaining 7 slices of bread, egg-salad side down. Cut the crusts from the sandwiches; cut each sandwich into 3 rectangles with a serrated knife.
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Author:Admin
Published: 11/20/2023 7:59 PM
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