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Egg Salad Sandwiches with Capers and Tarragon

Source of Recipe

From "Camille Glenn's Old-Fashioned Christmas Cookbook"


Recipe Introduction

"We must never take eggs for granted. They are one of our greatest treasures, and our kitchens and tables would be sad affairs without them. The egg salad tea sandwiches given here are a case in point. Capers are a luxury now, but they are soul mates to eggs (as well as to fish and chicken salad). A few days ahead, replace the vinegar in a bottle of capers with white wine tarragon vinegar. (Capers were always pickled in tarragon vinegar in times gone by. Then the tarragon was omitted because of the expense.) Capers marinated in tarragon vinegar are almost a prerequisite for a flavorful egg or chicken salad."

List of Ingredients

◦  6 hard-cooked eggs, finely chopped
◦  3 Tbsp mayonnaise, or more if needed
◦  1 tsp Dijon mustard
◦  1½ tsp capers
◦  1 tsp white wine tarragon vinegar
◦  Salt and freshly ground white pepper to taste
◦  Dash of cayenne pepper
◦  12 thin slices white bread
◦  Watercress sprigs, for garnish


Recipe

In a mixing bowl, combine the eggs, mayonnaise, and mustard. Stir to combine. Add the capers, vinegar, salt, white pepper, and cayenne. Mix well. Taste and adjust the seasonings if necessary. If the mixture seems too dry, add another tablespoon of mayonnaise.

Spread the filling on six slices of bread and top with the remaining slices, pressing them down slightly. Trim off the crusts and cut the sandwiches into small triangles. Keep well covered with plastic wrap or aluminum foil and refrigerate until serving time.

Arrange the sandwiches on a platter, garnish with watercress, and serve.


Makes 18 small sandwiches


â—¦ Don't make these sandwiches more than 2 hours ahead. The filling is moist and they'll turn sodden if held too long.