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Mini Egg Salad Puff Sandwiches are an irresistible treat that perfectly balances indulgence and convenience. As a versatile appetizer or snack, they cater to a wide range of tastes and occasions, making them a go-to choice for everything from casual gatherings to elegant dinner parties. Whether served at a picnic, a brunch, or as a delightful finger food at a wedding reception, these mini sandwiches are sure to please both adults and children alike.

Mini Egg Salad Puff Sandwiches

Discover the delightful world of Mini Egg Salad Puff Sandwiches, the perfect finger food for any occasion! This easy-to-make recipe combines creamy egg salad with flaky puff pastry, making it an irresistible appetizer for gatherings, picnics, or casual snacks. With fresh herbs, a touch of Dijon mustard, and a golden-brown finish, these mini sandwiches are not only delicious but visually appealing too. Impress your guests with this gourmet treat that everyone, young and old, will love!
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Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh dill, finely chopped

Salt and pepper to taste

1 package of puff pastry (2 sheets, thawed if frozen)

1 egg (for egg wash)

1 teaspoon sesame seeds (optional)

Instructions
 

Prepare the Eggs: Begin by placing the eggs in a medium-sized pot. Cover them with cold water, ensuring there's about an inch of water above the eggs. Bring the water to a gentle boil over medium heat. Once boiling, cover the pot with a lid and remove it from the heat. Let the eggs sit covered for 12 minutes. Afterward, transfer the eggs to an ice water bath — a bowl filled with cold water and ice cubes — for about 5 minutes to stop the cooking process and cool them down.

    Make the Egg Salad: Once the eggs have cooled, peel them carefully and chop them into small pieces for a nice texture. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chopped chives, chopped dill, and a pinch of salt and pepper. Stir gently until the mixture is well combined but still retains some chunkiness. Taste the egg salad and adjust the seasoning as desired.

      Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheets gently to smooth out any creases. Using a sharp knife or pastry cutter, cut the puff pastry into small rectangles, aiming for dimensions of approximately 3 inches by 2 inches.

        Assemble the Sandwiches: Place a heaping teaspoon of the egg salad mixture in the center of half of the puff pastry rectangles. Top these with the remaining rectangles to form sandwiches. Gently press down on the edges to seal them securely, ensuring the filling stays intact during baking.

          Egg Wash: In a small bowl, beat the remaining egg with a tablespoon of water to create an egg wash. Using a pastry brush, evenly coat the tops of each sandwich with the egg wash. If you'd like, sprinkle sesame seeds over the tops for an extra touch of flavor and crunch.

            Bake: Arrange the assembled puff sandwiches on a baking sheet lined with parchment paper to prevent sticking. Bake them in the preheated oven for 15-20 minutes, or until they are beautifully golden brown and puffed to perfection.

              Serve: Once baked, remove the puff sandwiches from the oven and allow them to cool for a few minutes on the baking sheet. Serve them warm or at room temperature as a delightful appetizer or finger food at your next gathering.

                Prep Time, Total Time, Servings: 20 min | 40 min | Makes 12 sandwiches.