With another Easter come and gone, I’m betting that you have some leftover hard-boiled eggs in the fridge. This recipe for Egg Salad Uncrustables is just what you need for using up that last of the dozen. These pillow-like sandwiches are a fancier take on the original PB & J variation, although I’m sure the kiddos would agree–those are great too!This method for making sealed sandwiches is ideal for whenever you have blobby or soft sandwich filling. This is especially true for egg salad, which can be a messy item to eat if your bread has a soft crumb.So what’s the magic tool to use? Search though your cupboard for a drinking vessel with a diameter just slightly less than the flat side of a slice of bread. A glass with a thicker lip is ideal, as this will help to seal the bread slices together.For uncrustables, it’s important to use soft, fresh bread with an almost gummy texture. If your bread is too dry, it will crack. If you notice this upon making your first sandwich, just cover the slices with a damp paper towel. A 10-second zip in the microwave will make them pliable again.I’ve prepped for many a tea party before and this recipe for egg salad is always a crowd pleaser. I like to be super generous with the chives and also add a dash or two of hot sauce into the mix. These two items add a lot of flavor to an otherwise basic ingredient list.For the mini-version, use only 1 tablespoon of filling and find a smaller glass to seal with. With the right size glass and you’ll be able to get 2 sandwiches out of one–the perfect size for a tiered tea-tower presentation!

Chive Egg Salad Uncrustables

Makes 8 sandwiches.

Ingredients:

5 eggs, hard-boiled, peeled & diced

1/3 cup mayo

2 stalks celery, diced

1/3 cup chives, chopped

1/4 tsp paprika

1/2 tsp mustard powder

2 generous dashes hot sauce

salt and pepper to taste

16 slices of fresh, soft bread

Equipment:

mixing bowl

work surface

Tbsp measure

drinking glass

round cookie cutter of same diameter of the glass, optional (you can just use a knife or pizza cutter)

Directions:

1. Make the egg salad by combining all the salad ingredients together in a mixing bowl.

2. Place a piece of bread on a work surface. Spoon 3 Tbsp of the filling in the middle.

3. Place a piece of bread on top of the filling, then carefully flip the sandwich over. This will help to center the filling between the 2 slices of bread.

4. Use the drinking glass to seal the bread around the filling. Give the glass an even and firm press down. (Refer to text above if you notice that your bread is dry or cracking at this stage).5. Use the cookie cutter (or a knife or pizza cutter) to cut on the pressed seal on the sandwich.

6. Remove the crusts and use for crumbs, croutons, bread pudding, etc. Chive Egg Salad Uncrustables…yay!!