Egg Salad Finger Sandwiches

Ingredients

• 6 slices thinly sliced white bread (Pepperidge Farm, if available)
• 3 large eggs
• 3 T. sour cream
• 1 t. curry (optional)
• 2 t. fresh chives, finely chopped
• 2 t. fresh dill, finely chopped
• 1/4 t. ground cumin (to taste (omit if not using curry))
• 1/4 t. salt (to taste)
• 3/4 t. ground black pepper (to taste)

Instructions

1. 1

   Place eggs in sauce pot, cover with water, cover pot, and bring to boil on stove over medium-high heat.

2. 2

   When water boils, turn off heat and allow eggs to sit in hot water for 10 mins.

3. 3

   Run cold water over eggs and peel carefully.

4. 4

   Press eggs through fine disc of potato ricer, or alternatively, press eggs through medium-fine strainer; collect “riced eggs” in medium-sized bowl.

5. 5

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

6. 6

   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.)

7. 7

   Top with remaining 3 slices of bread.

8. 8

   With sharp bread knife, cut crusts off sandwiches, then slice sandwiches into 4 triangles (or 3 rectangles).

9. 9

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