Egg Salad Sandwiches with Cornichons and Chives

Ingredients

• 4 hard boiled eggs, chopped
• 2 to 3 tablespoons mayonnaise
• Salt and pepper to taste
• Slices of cornichons
• Snipped sprigs of fresh chives
• Buttered bread, such as white, wheat, rye or pumpernickel

Procedure

1. Mix the eggs with mayonnaise and season with salt and pepper. Spread on buttered bread, trim or cut as desired. Arrange slices of cornichons and sprigs of chives.

Notes

Tip: Buttering the bread before adding the filling helps keep the bread from absorbing too much liquid.

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on September 10, 2010. It was updated on October 13, 2020.