Breakfast

Chive and Tarragon Egg Salad Mini Sandwiches is for Breakfast.

Chive and Tarragon Egg Salad Mini Sandwiches takes 15 minutes to prepare.

Chive and Tarragon Egg Salad Mini Sandwiches takes 14 minutes to cook.

Chive and Tarragon Egg Salad Mini Sandwiches makes 4 servings.

The ingredients for Chive and Tarragon Egg Salad Mini Sandwiches are:

6 Eggland's Best Eggs (large)
1/4 cup canola mayonnaise
2 tablespoons finely chopped red onion
1 tablespoon chopped chives
1 tablespoon chopped tarragon
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 slices seedless rye bread

Here is how you make Chive and Tarragon Egg Salad Mini Sandwiches:

Place the eggs in a medium saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat, cover, remove from the heat and let stand 12-14 minutes. Cool eggs under cold water; peel.Finely chop the eggs then transfer them to a bowl and mash with a fork. Stir in the mayonnaise, onion, chives, tarragon, mustard, salt and pepper.Arrange 4 slices of the bread on a work surface and divide the egg salad among them, spreading it to the edges. Top with the remaining bread and trim off the crusts to make neat rectangles. Cut each sandwich in half then cut each half on a diagonal to form two triangles.

The nutritional information for Chive and Tarragon Egg Salad Mini Sandwiches is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 323.4

• Total Fat: 19.8 g
• Cholesterol: 284.0 mg
• Sodium: 526.1 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 0.7 g
• Protein: 12.9 g