Mini Sandwiches with Egg Salad: A Creative Finger Food for Any Occasion

In a mixing bowl, mash the chopped eggs with a fork. Add mayonnaise, mustard, lemon juice, salt, and pepper. Mix until smooth and creamy. Fold in chopped chives if using.

Shape the bread:
Use a cookie cutter or small glass to cut out rounds from each bread slice for a neater presentation. You can also simply cut into quarters for square minis.

Optional prep:
Lightly butter one side of each bread round to prevent sogginess. Lay a small piece of lettuce on half of the rounds.

Assemble:
Spoon a small amount of egg salad onto the lettuce (or directly onto the bread if not using lettuce). Top with another bread round to make a mini sandwich.

Garnish:
Press gently and garnish with microgreens or a light sprinkle of paprika if desired. Serve immediately or chill until ready.

Serving and Storage Tips:

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