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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 tsp. lemon zest
  • 1 ½ tsp. fresh lemon juice
  • 1/3 cup finely diced celery
  • ¼ cup finely sliced scallions white and pale green parts
  • 1 tsp. minced fresh parsley leaves
  • kosher salt
  • freshly ground black pepper
  • your favorite bread
  • lettuce leaves
  • fresh tomato slices (optional)


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

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.