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If you're searching for a delightful appetizer or snack that stands out at any gathering, look no further than Mini Egg Salad Puff Sandwiches. This inventive twist on the classic egg salad combines creamy, flavorful filling with flaky, buttery puff pastry, resulting in a bite-sized treat that is sure to impress your guests. Whether you're hosting a brunch, a picnic, or simply need a quick snack, these mini sandwiches are not only easy to make but also offer a unique and delicious experience.

Mini Egg Salad Puff Sandwiches

Discover the perfect appetizer with Mini Egg Salad Puff Sandwiches! These bite-sized delights blend creamy egg salad with flaky puff pastry for a unique twist on a classic favorite. Ideal for brunch, parties, or casual snacking, these mini sandwiches are easy to make and packed with protein and fresh herbs. Impress your guests with this elegant yet simple dish that combines delightful textures and flavors, making any gathering an unforgettable one.
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh dill, finely chopped

Salt and black pepper, to taste

1 package (1 sheet) puff pastry, thawed if frozen

1 egg, beaten (for egg wash)

Microgreens, for garnish (optional)

Instructions
 

Boil the Eggs: Place the eggs in a medium pot and fill it with cold water until the eggs are completely submerged. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 12 minutes. After the time is up, carefully transfer the eggs to a bowl filled with ice water to cool for about 10 minutes.

    Prepare the Egg Salad: Once the eggs are completely cool, peel them under running water to make it easier. Using a sharp knife, chop the eggs finely and transfer them to a mixing bowl. Add the mayonnaise, Dijon mustard, chopped chives, chopped dill, and season with salt and black pepper. Stir gently until all ingredients are well combined and the mixture is creamy.

      Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure that it is hot and ready for baking.

        Roll Out Puff Pastry: Lightly flour your work surface and roll out the thawed puff pastry sheet to approximately 1/8 inch thick. Using a sharp knife or a pizza cutter, carefully cut the pastry into squares, each measuring about 3 inches on each side.

          Assemble the Puff Sandwiches: On half of the puff pastry squares (about six), place a heaping teaspoon (approximately 1 tablespoon) of the egg salad mixture in the center. Top each with another pastry square, pressing down gently around the edges to seal. Use a fork to crimp the edges, ensuring they are securely sealed and adding a decorative touch.

            Apply Egg Wash: Using a pastry brush, evenly coat the top of each puff sandwich with the beaten egg. This will give them a beautiful golden-brown color once baked.

              Bake: Arrange the assembled puff sandwiches on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until the puffs are fully risen and golden brown.

                Serve: Carefully remove the puff sandwiches from the oven and allow them to cool for a few minutes. If desired, garnish with microgreens for a fresh touch before serving.

                  Prep Time, Total Time, Servings: 15 min | 40 min | Makes 12 mini sandwiches