Egg Salad Finger Sandwiches

Light and fresh egg salad can be used as an appetizer or for a lunch time sandwich.


6 hardboiled eggs, chilled & peeled
¼ cup mayonnaise
½ to 1 teaspoon lemon zest
1½ teaspoons fresh lemon juice
1/3 cup finely diced celery
¼ cup finely sliced scallions white and pale green parts
1 teaspoon minced fresh parsley leaves
Kosher salt
Freshly ground black pepper
Your favorite bread
Lettuce leaves
Fresh tomato slices (optional)


  • Combine eggs, mayonnaise, lemon juice, lemon zest, celery, scallions and parsley in a medium bowl. 
  • Using your hands squeeze eggs through your fingers mixing contents of bowl until desired consistency is achieved.
  • Season generously or to taste with salt and pepper
  • Assemble sandwiches with lettuce & tomato and cut into finger size sandwiches

Enjoy with a glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!