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Mini Egg Salad Puff Sandwiches are a delightful twist on a classic recipe that has been cherished for generations. This dish takes the simplicity of traditional egg salad and elevates it by encasing it in flaky puff pastry, creating a perfect bite-sized appetizer or snack. Whether you are hosting a gathering, planning a picnic, or looking for a light lunch option, these mini sandwiches provide a burst of flavor and texture that is sure to impress.

Mini Egg Salad Puff Sandwiches

Discover the deliciousness of Mini Egg Salad Puff Sandwiches, a delightful twist on a classic favorite. These bite-sized treats feature creamy egg salad encased in flaky puff pastry, perfect for any gathering or a light lunch. Easy to make, even novice cooks can create gourmet-style snacks with minimal effort. Elevate your culinary skills while impressing friends and family with this flavorful appetizer that's both visually appealing and satisfying. Enjoy the burst of texture and taste in every bite!
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Ingredients
  

6 large eggs, hard-boiled

1/4 cup mayonnaise

1 tsp Dijon mustard

1 tbsp fresh chives, finely chopped

1 tbsp fresh dill, finely chopped (optional)

1/4 tsp garlic powder

Salt and pepper to taste

12 sheets of puff pastry (thawed)

1 egg (for egg wash)

Lettuce leaves for assembly

Cherry tomatoes, halved (for garnish)

Instructions
 

Prepare the Egg Salad: Peel the hard-boiled eggs and chop them into small pieces. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, dill (if using), garlic powder, salt, and pepper. Mix until well combined and creamy. Adjust seasoning to taste.

    Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

      Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets. Use a knife or pizza cutter to cut each sheet into 3-inch squares. You should end up with approximately 24 squares.

        Assemble Puff Sandwiches: Place half of the puff pastry squares on the prepared baking sheet. Add a small dollop of the egg salad mixture onto each square. Be careful not to overfill them. Top each with another puff pastry square to form a sandwich. Press the edges lightly with a fork to seal.

          Egg Wash: In a small bowl, whisk the egg and brush the top of each puff sandwich with the egg wash to give them a golden finish when baked.

            Bake: Place the baking sheet in the oven and bake for 15-20 minutes, or until the puff pastry is golden brown and flaky.

              Cool and Serve: Remove from the oven and let cool for a few minutes. Assemble each mini sandwich on a lettuce leaf, garnish with cherry tomatoes, and serve warm or at room temperature.

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings