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Mini Egg Salad Puff Sandwiches are an irresistible treat that combines the rich, creamy flavors of egg salad with the light, flaky texture of puff pastry. These delightful little bites are perfect for a variety of occasions, whether you're hosting a casual gathering, preparing for a picnic, or looking for a quick and satisfying meal. Their versatility makes them a popular choice among hosts and home cooks alike, as they can easily be adapted to suit different tastes and dietary preferences.

Mini Egg Salad Puff Sandwiches

Mini Egg Salad Puff Sandwiches are a delightful addition to any gathering, perfect for picnics or quick meals. These bite-sized treats combine the rich flavors of creamy egg salad with the light, flaky texture of puff pastry, creating a satisfying mix of textures in every bite. Adaptable to various tastes, they can be customized with different herbs and fillings. Easy to make and beautifully presented, these sandwiches are sure to impress your guests and become a favorite at every occasion.
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Ingredients
  

6 large eggs, hard-boiled

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh dill, finely chopped (optional)

1/4 teaspoon garlic powder

Salt and pepper to taste

12 sheets of puff pastry (thawed)

1 egg (for egg wash)

Lettuce leaves for assembly

Cherry tomatoes, halved (for garnish)

Instructions
 

Prepare the Egg Salad: Start by peeling the hard-boiled eggs and chopping them into small, even pieces. In a medium mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, finely chopped chives, optional dill, garlic powder, and a pinch of salt and pepper. Stir gently until the mixture is creamy and well-blended. Taste and adjust the seasoning if necessary.

    Preheat the Oven: Set your oven to preheat at 400°F (200°C). While it's heating, line a baking sheet with parchment paper to prevent sticking and ensure an even bake.

      Prepare Puff Pastry: On a clean, lightly floured surface, roll out the thawed puff pastry sheets to slightly flatten them. Use a sharp knife or a pizza cutter to cut each sheet into 3-inch squares. You should have about 24 squares ready to go.

        Assemble Puff Sandwiches: Take half of the puff pastry squares and place them onto the lined baking sheet. Spoon a small dollop of the egg salad mixture onto the center of each square, ensuring not to overfill. Carefully place another pastry square on top of each filled square, creating a sandwich. Press down the edges lightly with a fork to seal them securely.

          Egg Wash: In a small bowl, crack the egg and whisk it until it's well combined. Using a pastry brush, gently coat the top of each puff sandwich with the egg wash. This will create a beautifully golden color as they bake.

            Bake: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the puff pastry is puffed, golden brown, and flaky to the touch.

              Cool and Serve: Once baked, remove the sandwiches from the oven and let them cool for a few moments. To serve, place each mini sandwich on a crisp lettuce leaf and garnish with halved cherry tomatoes for a pop of color. Enjoy them warm or at room temperature!

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings

                  Presentation Tips: For an appealing display, arrange the sandwiches on a platter, alternating with the lettuce leaves and cherry tomato halves, and consider sprinkling some extra chives or dill around for a fresh touch.