Egg Salad Triangles
egg Salad Triangles
- 2 eggs, Hard-Cooked
- 2 Small Scallions, Minced
- 3 Tablespoons Mayonnaise
Chop eggs Fine. Mince Scallions (including Some of TheGreen Top). Place egg And Scallions in a Small Bowl.Add Mayonnaise, salt And pepper; Mix Well. Taste ForSeasoning. Add More Mayonnaise to Taste.
Refrigerate For Several Hours. Remove Crusts FromBread. Spread 4 Slices With egg Salad, Top With
Remaining Slices, Cut The Sandwiches Diagonally BeforeServing. Keep Refrigerated, Wrapped in Plastic WrapBefore Serving. Refrigerate Any Leftovers Immediately
