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A plate of Easy Egg Salad Finger Sandwiches



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



For the egg salad:

  • 8 eggs
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Major Grey chutney
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ cup finely minced green onion

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.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Starters - Appetizers
  • Method: Boil
  • Cuisine: American

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