Egg Salad Triangles

Yield: 20 – 24 triangles

 

 

 

Ingredients:

 

¼ cup mayonnaise

 

1 tablespoon Worcestershire sauce

 

½ tablespoon freshly squeezed lemon juice, pips removed

 

2 tablespoons minced cilantro

 

1/8 teaspoon salt

 

1/8 teaspoon freshly ground black pepper

 

1 teaspoon whole grain Dijon mustard

 

¼ teaspoon ground cumin

 

2 tablespoons minced spring onion bulbs

 

1 tablespoon minced jalapeno pepper

 

¼ cup minced celery

 

¼ cup minced red bell pepper

 

¼ cup crumbled Queso Fresco

 

2 cups chopped hard-boiled eggs (8 large)

 

10 – 12 slices caraway or light rye bread

 

Unsalted butter at room temperature

 

 

Directions:

 

Whisk together the mayonnaise, cilantro, Worcestershire sauce, lemon juice, mustard, ground cumin, salt, and black pepper in a bowl.

 

Stir eggs, cheese, jalapeno pepper, red bell pepper and celery into the mayonnaise mixture until well coated.

 

Cover bowl and chill for 24 hours.

 

When ready to serve:

 

Butter one side of each slice of bread thinly with room temperature unsalted butter.

 

Scoop egg salad onto buttered side of bread and spread to edges.

 

Cover with another slice of bread, butter side down.

 

Cut into 4 triangles.

 

Plate. Garnish serving platter with cilantro.

 

Place serving platter over a shallow bowl of crushed ice to keep sandwiches cool.

 

Do not leave any sandwich made with mayonnaise, without a means of chilling it, out for more than an hour.