Recipe information
Yield
makes 3 dozen
Ingredients
6 large hard-boiled eggs, peeled and finely chopped
1/2 cup mayonnaise
2 1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
1/2 teaspoon hot pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
1/4 cup finely chopped chives
Preparation
Step 1
Place the chopped eggs in a medium bowl. Add the mayonnaise, mustard, cayenne, and bacon; stir to combine. Add the hot pepper sauce, and season with salt and pepper.
Step 2
Thinly spread butter on 2 slices of bread; cover 1 slice with egg salad, and top with the other slice. Use a serrated knife to trim the crusts and cut into 4 squares. Dip one edge of each square in the chopped chives. Repeat with the remaining ingredients. Cover the sandwiches with damp paper towels until ready to serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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