Best 4 Eggcellent Finger Sandwiches Recipes

Indulge in a delightful culinary journey with our eggcellent finger sandwiches! These bite-sized treats are perfect for any occasion, whether it's a casual afternoon tea party or a sophisticated cocktail reception. With a variety of fillings to choose from, ranging from classic egg salad to luxurious smoked salmon, there's something for every palate. Each recipe is carefully crafted to ensure a harmonious balance of flavors and textures, leaving you with a satisfying and memorable experience.

Let's cook with our recipes!

FINGER SANDWICHES RECIPE BY TASTY

Finger Sandwiches Recipe by Tasty image

Here's what you need: brown bread, chutney, cheddar cheese, white bread, wholegrain mustard, ham, white bread, cream cheese, smoked salmon, fresh dill, granary bread, butter, cucumber, salt, pepper

Provided by Ellie Holland

Categories Snacks

Yield 12 finger sandwiches

Number Of Ingredients 15

Ingredients

2 slices brown bread
1 tablespoon chutney
2 slices cheddar cheese
2 slices white bread
1 tablespoon wholegrain mustard
2 slices ham
2 slices white bread
1 tablespoon cream cheese
2 slices smoked salmon
fresh dill
2 slices granary bread
1 tablespoon butter
¼ cucumber, peeled, cut into slices
salt
pepper

Steps:

While the tortes are chilling, get started on the sandwiches.
Assemble each sandwich and cut off the crusts.
Lay out on a plate and leave to chill in the fridge.
Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS

Linda's Egg Salad Sandwich (Sandwiches) or Finger Rolls image

Great for baby and bridal showers, graduations, or any other type of party or family get together. GREAT for weddings too! You can double or triple this recipe, and it works fine. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #52286

Provided by Lindas Busy Kitchen

Categories Lunch/Snacks

Time 45m

Yield 2-3 doz. rolls

Number Of Ingredients 8

Ingredients

12 hard-boiled eggs, finely mashed
1/2 small onion, finely diced
15 green olives, finely diced
1 cup mayonnaise
2 tablespoons mustard
salt and pepper, to taste
1 (6 ounce) can shrimp, drained, and shredded between your fingers (optional)
2 -3 dozen finger rolls

Steps:

Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
To Make Sandwiches:.
Stuff with as much filling as you like, and top with a lettuce leaf.
Cut sandwich, and serve.
To Make Finger Rolls:.
Stuff with as much filling as you like.
Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.

CHANTERELLE AND EGG SANDWICHES

Chanterelle and Egg Sandwiches image

These open-faced egg-and-mushroom sandwiches taste terrific on their own, but when lobster is in season, it makes a delicious add-in. Spoon 1/4 cup coarsely chopped cooked lobster meat over each serving.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, plus more for toast
1 cup chanterelle mushrooms (2 ounces), sliced if large
1 small shallot, thinly sliced
Coarse salt and freshly ground pepper
2 slices rustic bread
4 large eggs, lightly beaten
Garnish: fresh baby basil or small basil leaves

Steps:

Heat 2 tablespoons butter in medium skillet over medium-high heat until foamy. Add mushrooms and shallot. Season with 1/4 teaspoon salt. Cook until mushrooms are soft and golden brown around edges, about 4 minutes. Transfer to a plate.
Toast bread slices, and spread with butter. Season eggs with salt and pepper. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Cook eggs, stirring with a rubber spatula, until just set. Spoon scrambled eggs, then mushrooms, over toasts. Garnish with basil.

EGG FLORENTINE BREAKFAST SANDWICH

Egg Florentine Breakfast Sandwich image

Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 9

Ingredients

1 teaspoon unsalted butter
1 teaspoon all-purpose flour
2 tablespoons whole milk
3/4 teaspoon Dijon mustard
2 ounces baby spinach, roughly chopped (2 cups)
Coarse salt and ground pepper
1 English muffin, split and lightly toasted
1 ounce sliced Canadian bacon
1 large egg

Steps:

In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin.
In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately.

Nutrition Facts : Calories 331 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 5 g

Tips:

Use Fresh Ingredients: The fresher the ingredients, the better the sandwiches will taste. Fresh bread, eggs, mayonnaise, and vegetables will make a big difference.
Make Ahead: You can make the egg salad filling and cucumber ribbons ahead of time. This will save you time when you're ready to assemble the sandwiches.
Use a Variety of Breads: Don't be afraid to experiment with different types of bread. White bread, wheat bread, rye bread, and sourdough are all good options.
Add Your Favorite Toppings: You can add your favorite toppings to the sandwiches, such as avocado, bacon, cheese, or sprouts. Get creative and make them your own!
Cut the Sandwiches in Different Shapes: Use cookie cutters to cut the sandwiches into fun shapes, such as hearts, stars, or circles. This is a great way to make the sandwiches more appealing to kids.

Conclusion:

Eggcellent Finger Sandwiches are a delicious and easy-to-make appetizer or lunch option. They're perfect for parties, potlucks, or picnics. With a few simple ingredients and a little creativity, you can create a variety of delicious sandwiches that everyone will enjoy. So next time you're looking for a quick and easy recipe, give Eggcellent Finger Sandwiches a try!