Thursday, September 9, 2010

Dilled Egg and Cucumber Tea Sandwiches

Prep time: 15 minutes
Cook time:
Yield: 16 tea sandwiches
Serving Size: 3 sandwiches

4 hard boiled eggs
1 tablespoon fat reduced mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh chopped dill
Salt and freshly ground pepper
8 slices very thin sliced whole grain bread like rye or pumpernickel
2 tablespoons reduced fat cream cheese, softened
1 cup arugula leaves, washed and dried
1 large cucumber, seeded and diced (about 1 cup)

Place the eggs into the bowl of a food processor. Pulse to form coarse crumbs. Add the mayonnaise and mustard. Pulse to combine. Stir in the dill. Season with salt and pepper.

Place the bread slices onto your work surface. Spread each one with a thin coating of cream cheese. Spread the egg salad onto 4 of the bread slices. Top with cucumbers and arugula leaves. Place the remaining bread slices onto the sandwiches. Trim the crusts from each sandwich. Cut into 4 triangles per sandwich.

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