Egg Salad Bites with Multigrain Bread
These elegant egg salad multigrain canapes are a delightful addition to any party, brunch, or afternoon gathering. Creamy egg salad sits on hearty multigrain bread, topped with delicate cucumber ribbons and juicy cherry tomatoes. Beautifully presented and easy to prepare, they make an irresistible bite-sized appetizer.
Categories: SNACKS
Ingredients
- 10 slices whole-grain multigrain bread
- 5 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp finely chopped fresh parsley
- Salt to taste
- Black pepper to taste
- 1 medium cucumber, cut into 10 thin ribbons
- 10 cherry tomatoes, washed and dried
- 10 wooden cocktail skewers
Cooking Instructions
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01
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat slightly and cook for 10 minutes until the eggs are fully hard-boiled.
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02
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and finely chop them.
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03
In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, fresh parsley, salt, and black pepper. Mix gently until creamy, keeping some texture in the egg salad.
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04
Cut the multigrain bread into 10 thick, even squares. Trim the crusts if desired for a more elegant presentation.
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05
Spoon a generous portion of egg salad onto each bread square. Keep the filling fluffy and slightly irregular for a homemade appearance.
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06
Using a vegetable peeler, slice the cucumber lengthwise into thin ribbons. Gently fold each ribbon into a decorative curve or loose wave.
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07
Place one folded cucumber ribbon on top of each egg salad canapu00e9. Add one cherry tomato to each piece.
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08
Insert a wooden cocktail skewer through the cherry tomato and cucumber ribbon into the bread to secure the toppings.
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09
Arrange the canapes in two neat, staggered rows on a white serving platter. Refrigerate for 10 to 15 minutes before serving to allow the filling to firm slightly. Serve chilled.
Chef notes
Use fresh multigrain bread with a firm texture so the canapes hold their shape without becoming soggy. Do not overmix the egg salad. A slightly chunky texture makes the filling more appealing. For a lighter egg salad, replace half of the mayonnaise with plain Greek yogurt. Pat the cucumber ribbons dry with paper towels to prevent excess moisture from soaking into the bread. If preparing ahead, make the egg salad up to 24 hours in advance and store it in an airtight container in the refrigerator. Assemble the canapes shortly before serving for the freshest texture and best presentation. Store leftovers in an airtight container in the refrigerator and consume within 24 hours. Avoid leaving them at room temperature for more than 2 hours.
