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In the realm of quick and delightful snacks, Mini Egg Salad Puff Sandwiches emerge as a versatile and crowd-pleasing option. Whether you're hosting a brunch, planning a party, or simply seeking a light lunch, these mini sandwiches seamlessly blend the rich flavors of a classic egg salad with the flaky texture of puff pastry. The beauty of this recipe lies not only in its taste but also in its simplicity; with just a handful of ingredients and straightforward preparation steps, you can create a dish that is both visually appealing and utterly delicious. In this article, we will guide you through the process of making these delightful treats, detailing every step and ingredient for your culinary success.

Mini Egg Salad Puff Sandwiches

Discover the deliciousness of Mini Egg Salad Puff Sandwiches, the perfect quick snack for brunches or parties. These delightful bites combine a creamy egg salad with flaky puff pastry, creating a visually appealing and tasty treat. With just a few simple ingredients like eggs, mayonnaise, and fresh herbs, this recipe is both easy and satisfying. Learn step-by-step how to make these sandwiches that will surely impress your guests and elevate any occasion with their rich flavors and textures.
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Ingredients
  

6 large eggs

¼ cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh dill, finely chopped

Salt and pepper, to taste

1 pack of puff pastry sheets (contains 2 sheets)

1 egg, beaten (for egg wash)

Microgreens or lettuce leaves, for garnish

Instructions
 

Cook the Eggs: Place the eggs in a medium saucepan and cover them with cold water, ensuring there’s at least an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid, remove it from the heat, and let it sit for 10-12 minutes. After this time, transfer the eggs to a bowl of ice water to cool completely before peeling.

    Make the Egg Salad: Once the eggs are cooled and peeled, chop them into small, bite-sized pieces and place them in a mixing bowl. To the eggs, add the mayonnaise, Dijon mustard, chopped chives, chopped dill, salt, and pepper. Gently mix all the ingredients together until well combined. Taste the egg salad and adjust the seasoning if needed.

      Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out each puff pastry sheet until they are smooth. Cut each sheet into 2-inch squares (or rectangles, depending on your preference).

        Assemble the Sandwiches: Take half of the pastry squares and place a small spoonful of the prepared egg salad in the center of each. Be sure to leave enough space around the edges for sealing the pastries. Brush the edges of the squares with the beaten egg; this will help seal the pastry.

          Top and Seal: Place another pastry square on top of each egg salad-filled square. Press the edges firmly together to seal. For an extra touch, use the tines of a fork to crimp the edges, which will also help keep the filling secure during baking.

            Egg Wash: Using the remaining beaten egg, brush the tops of each puff sandwich generously. This will give them a lovely golden-brown color once they are baked.

              Bake: Arrange the assembled puff sandwiches on a lined baking sheet and bake them in the preheated oven for 15-18 minutes, or until they are puffed up and beautifully golden brown.

                Serve: After baking, allow the sandwiches to cool slightly before serving. Garnish them with fresh microgreens or crisp lettuce leaves for an appealing presentation. Enjoy these mini delights warm or at room temperature!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 mini sandwiches