There is nothing like a really good egg salad sandwich. I think adding some fresh dill takes it to the next level. This was another sandwich I served at the Serafina trunk show event.
Egg Salad with Dill & Chives
Makes 40 sandwiches
8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 Tbs finely-chopped fresh dill
6 Tbs unsalted butter, room temperature
20 white bread
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended.
Note: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again.
Put chopped chives on a small plate and spread one edge with mayonnaise to coat well. Roll edges in chives.