Egg Salad Tea Sandwiches

Ingredients

• 8 hard cooked eggs
• ½ c mayonnaise
• Salt & pepper to taste
• 1 tbsp finely chopped fresh dill
• 6 tbsp unsalted butter, room temperature
• 30 slices quality white bread

Method

1. Peel eggs and place into medium bowl.
2. Slice eggs and then coarsely mash them with the back of a fork.
3. Add mayonnaise, salt, pepper, and dill; stir until well blended. (Mixture can be refrigerated up to 2 days, covered).
4. Spread butter on one side of each slice of bread.
5. Spread the buttered side of 10 slices of bread with 2 tbsp of egg mixture.
6. Top with remaining slices of bread, buttered side down.
7. Carefully cut the crusts from each sandwich with a sharp knife.
8. Cut the sandwiches in half diagonally, and then in half again.

Note: Makes 8 whole sandwiches; 16 halves; 32 fourths.