Easy Egg Salad Finger Sandwiches

No Kentucky Derby party would be complete without a platter of little sandwiches.  These easy egg salad finger sandwiches are a delicious nibble that satisfies just about everyone.

A plate of Easy Egg Salad Finger Sandwiches

I like to serve the sandwiches as part of a beautiful Kentucky Derby cocktail party.  I’ve gotten rave reviews when I include Kentucky Derby Benedictine Spread and crudites, finger sandwiches stuffed with Easy Buffalo Chicken Salad, Classic Pimento Cheese with crackers, Pickled Deviled Eggs, Shrimp Cocktail, and Honey Bourbon Glazed Scallops.


YES!  Your guests will love remembering their childhood and egg salad sandwiches of days gone by.

This recipe has a bit of a twist with the addition of Major Grey chutney, which gives it a sweet and spicy flavor.  It is a more sophisticated version of what we ate as kids.


  • Eggs – hard-boiled
  • Mayonnaise – I like Helmann’s brand
  • Dijon mustard – Grey Poupon or Maille
  • Major Grey chutney – this can be found in the condiment aisle of your grocery
  • Salt and white pepper
  • Green onion – mince this as fine as possible.  You don’t want a chunk or large slice of onion to ruin the delicate flavor of the egg salad.
  • White bread – I like to use thinly sliced bread (also referred to as ‘diet bread’).  Pepperidge Farm has a great thin slice white bread.  You can use the standard white bread, just take a moment to flatten it with a rolling pin first.

A plate of Easy Egg Salad Finger Sandwiches


Yes!  You boil eggs and grate them into a bowl.  Then all you have to do is mix in the remaining ingredients and slather the egg salad onto the bread.  

Slice the sandwiches into little fingers or triangles, arrange on a plate, and let the compliments come to you.



Easy Egg Salad Sandwiches are just what your race day menu needs!  These dainty, delicious sandwiches are reminiscent of your childhood favorite.

  • Author: Millie Brinkley
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Starters - Appetizers
  • Method: Boil
  • Cuisine: American



For the egg salad:

For the sandwiches:

  • 10 slices thin white bread


Place the eggs in a large saucepan and cover with cold water so that the eggs are covered by an inch of water.

Bring the water to a boil over high heat and then immediately remove it from the heat.

Allow the eggs to stand in the hot water for 10-15 minutes.

Remove the eggs from the pan and allow to cool completely.

Peel and rinse the eggs.

Grate the eggs into a large glass mixing bowl.

Stir in the mayonnaise, mustard, chutney, onion, salt, and pepper until very well combined.  

Spoon the egg salad into a container with a tight fitting lid and chill for at least 30 minutes.

Make the sandwiches:

If you are using regular sliced bread, flatten the bread using a rolling pin.

Lie 5 slices of the bread onto a flat surface.

Spread each of the 5 slices with the egg salad mixture. Don’t add too much or the sandwiches will be too messy.

Top with the remaining bread and gently press down.

Use a sharp knife to cut off the crusts and discard.

Slice each sandwich into 4 triangles or 3 fingers.

Serve cold.

Keywords: easy egg salad finger sandwiches, Race day menu, Kentucky Derby, egg salad, childhood favorites, tea sandwiches