- 12 thinly sliced pieces sandwich bread
- 8 eggs
- 1/3 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 green onion, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Mash, grate, or chop the eggs (grating makes for a fluffier texture) and transfer them to a medium bowl. Add mayonnaise, relish, green onion, mustard, salt and pepper and mix well. Cover and chill egg salad in the refrigerator for at least 1 hour.
Divide egg salad between 6 slices of bread and spread out evenly with a knife. Top with remaining slices of bread and press each sandwich down lightly. Using a large cookie cutter (any shape you'd like), cut out the sandwiches and transfer to a platter. Cut the remaining part of each sandwich into geometric shapes and transfer to the platter, if you like.
Serve immediately, or cover platter with a slightly dampened paper towel and plastic wrap, then refrigerate until ready to serve.
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