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Mini Egg Salad Puff Sandwiches are a delightful appetizer that effortlessly blend taste and texture, making them a favorite for gatherings, picnics, or casual meals. These charming little sandwiches are not just visually appealing; they also deliver a satisfying combination of flavors that cater to both the young and the young at heart. The creamy egg salad filling, encased in a flaky puff pastry, creates a bite-sized treat that is sure to please any crowd.

Mini Egg Salad Puff Sandwiches

Discover the joy of Mini Egg Salad Puff Sandwiches, a delightful bite-sized treat perfect for any gathering or casual meal. These little sandwiches combine creamy egg salad and flaky puff pastry, creating a satisfying mix of textures and flavors. Versatile enough to be served warm or chilled, they're a hit at brunches, picnics, or movie nights. Follow our simple guide to master this easy recipe and impress your guests with a charming and delicious appetizer.
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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 (2 sheets)

1 egg, beaten (for egg wash)

Microgreens or lettuce leaves, for garnish

Instructions
 

Cook the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool before peeling.

    Make the Egg Salad: Once the eggs are cooled and peeled, chop them into small pieces and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, chives, dill, salt, and pepper. Mix gently until combined. Taste and adjust seasoning as necessary.

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

        Assemble the Sandwiches: Place a small spoonful of the egg salad in the center of half of the pastry squares. Leave some space around the edges for sealing. Brush the edges with the beaten egg to help seal the pasta.

          Top and Seal: Place another puff pastry square on top of each egg salad-filled square. Press the edges together to seal well. Use a fork to crimp the edges for added decoration and to ensure they stay closed during baking.

            Egg Wash: Brush the tops of each sandwich with the remaining beaten egg. This will give them a beautiful golden color when baked.

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

                Serve: Once baked, let the sandwiches cool slightly. Garnish with microgreens or lettuce leaves before serving. Enjoy warm or at room temperature!

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