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Egg salad is a beloved classic that has graced tables for generations. This versatile dish can be enjoyed in myriad ways, whether as a simple meal, a picnic staple, or an elegant appetizer. The creamy blend of eggs, mayonnaise, and spices, combined with the freshness of herbs, makes it a favorite among many. However, when you elevate traditional egg salad to the next level by serving it in flaky, golden puff pastry, it transforms into something truly special.

Mini Egg Salad Puff Sandwiches

Discover the delightful Mini Egg Salad Puff Sandwiches, a sophisticated twist on a traditional favorite! This recipe showcases creamy egg salad made with fresh herbs, mayo, and Dijon mustard tucked into flaky puff pastry for a crunchy experience. Perfect for brunch, picnics, or appetizers, these bite-sized treats are sure to impress at any gathering. Follow our step-by-step guide to create these mouthwatering sandwiches that are easy to make and delicious to share.
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon freshly chopped chives

1 tablespoon freshly chopped dill

Salt and black pepper to taste

1 package (1 sheet) puff pastry (thawed if frozen)

1 egg (beaten, for egg wash)

Microgreens (for garnishing, optional)

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then cover and remove from heat. Let it sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool.

    Prepare the Egg Salad: Once the eggs are cool, peel them and chop them finely in a mixing bowl. Add the mayonnaise, Dijon mustard, chives, dill, and season with salt and black pepper. Mix until well combined and creamy.

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Roll Out Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thickness. Using a sharp knife or a pizza cutter, cut the pastry into 3-inch squares.

          Assemble the Puff Sandwiches: Place a small spoonful (about 1 tablespoon) of the egg salad in the center of half of the pastry squares. Top each with another square, sealing the edges with your fingers. Use a fork to crimp the edges for a decorative touch and better sealing.

            Apply Egg Wash: Brush the top of each puff sandwich with the beaten egg for a golden finish.

              Bake: Place the puff sandwiches on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until they are puffed and golden brown.

                Serve: Remove from the oven and let them cool slightly. Garnish with microgreens, if desired, before serving.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 12 mini sandwiches