Rolled Egg Finger Sandwiches
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 9 slices fresh white bread
- For the Egg Filling
- 3 hard boiled eggs (peeled)
- 0.333 cup Mayonnaise
- 1 scallion (finely chopped)
- 1 tsp dried Dill
- salt (to taste)
- freshly ground Black pepper (to taste)
- Cucumber (to serve)
- Celery (to serve)
Preparation steps
1.
Remove the crust from all four sides of the bread.
2.
Grate the eggs and mix together with mayonnaise, chopped scallions, dill, salt and pepper. Taste, and adjust seasoning if necessary. Place mixture in a a food processor and pulse several times.
3.
Place 3 slices of bread side by side with the ends just overlapping. Sprinkle a few drops of water on the portion of the bread that overlaps. Press this portion with your fingertips to seal the edges.
4.
Place a third of the egg filling onto the bread and spread it evenly over the bread, leaving a small margin at the ends.
5.
Roll the bread into a log and wrap tightly with a plastic wrap. Repeat the process with the remaining bread slices. Refrigerate for at least 4 hours.
6.
Remove the plastic wrap and cut it into rounds at least 1/2-inch in thickness. Serve cold as a teatime snack with cucumber and celery sticks.
