Egg Salad Finger Sandwiches - Simple, Creamy, and Perfect for Any Gathering

Ingredients

• Large eggs (8)
• Mayonnaise (1/4 cup)
• Plain Greek yogurt (1/4 cup)
• Dijon mustard (1 to 2 teaspoons)
• Lemon juice (1 teaspoon)
• Celery, very finely diced (1 small rib)
• Chives or green onions, finely sliced (2 tablespoons)
• Salt and black pepper, to taste
• White sandwich bread or soft wheat bread (12 slices)
• Butter, very soft, for the bread (optional, 2 tablespoons)
• Paprika or microgreens for garnish (optional)

Instructions

1. 1

   Cook the eggs: Place eggs in a pot, cover with cold water by 1 inch, bring to a rolling boil, then cover, turn off heat, and let sit 10–12 minutes.

2. 2

   Chill and peel: Transfer eggs to an ice bath for 5 minutes. Peel under cool running water.

3. 3

   Mix the dressing: In a bowl, stir together mayonnaise, Greek yogurt, Dijon, lemon juice, salt, and pepper until smooth.

4. 4

   Chop the eggs: Dice eggs into small pieces (pea-sized). Fold into the dressing with celery and chives. Adjust seasoning.

5. 5

   Prep the bread: Lay out bread slices. Lightly butter if you want extra richness and to prevent sogginess.

6. 6

   Assemble: Spread egg salad evenly over half the slices, going almost to the edges. Top with remaining bread and gently press.

7. 7

   Trim and slice: Use a sharp serrated knife to trim crusts. Cut each sandwich into 3 narrow fingers or 2 neat rectangles. Wipe the blade between cuts for clean edges.

8. 8

   Garnish and serve: Dust with a little paprika or top with microgreens if desired. Serve chilled or at cool room temperature.