Bacon and egg salad tea sandwiches
Instructions:
- 6 large hard-boiled eggs, peeled and finely chopped
- 1/2 cup mayonnaise
- 2 1/2 teaspoons Dijon mustard
- 1/4 teaspoon cayenne pepper
- 6 slices bacon (about 5 ounces), cooked and coarsely chopped
- 1/2 teaspoon hot pepper sauce, such as Tabasco
- Coarse salt and freshly ground black pepper
- 5 tablespoons unsalted butter, room temperature
- 18 thin slices white bread
- 1/4 cup finely chopped chives
- Place the chopped eggs in a medium bowl. Add the mayonnaise, mustard, cayenne, and bacon; stir to combine. Add the hot pepper sauce, and season with salt and pepper.
- Thinly spread butter on 2 slices of bread; cover 1 slice with egg salad, and top with the other slice. Use a serrated knife to trim the crusts and cut into 4 squares. Dip one edge of each square in the chopped chives. Repeat with the remaining ingredients. Cover the sandwiches with damp paper towels until ready to serve.