Arugula and Egg Salad Tea Sandwiches
Yield: Serves 8
Ingredients
6 extra large eggs, hard-boiled and grated
½ cup arugula, chopped
½ cup mayonnaise
2 tbsp. celery, finely chopped
1 tbsp. sweet pickle relish
1 tsp. freshly ground black pepper
¼ tsp. mustard
¼ tsp. salt
8 slices of white or whole grain bread
Preparation
In a medium bowl, combine all the ingredients except the bread and stir well. Refrigerate the egg salad for at least 2 hours. Spread the egg salad equally onto 4 slices of bread. Top the sandwiches with the remaining 4 slices. Cut the crusts from the sandwiches and cut each sandwich into four equal squares.
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