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Puff pastry sandwiches are a culinary delight that combines the flaky, buttery goodness of pastry with a variety of fillings, making them a popular choice for appetizers, snacks, and even light meals. Among the myriad of combinations, mini egg salad puff sandwiches stand out for their delightful blend of textures and flavors. These bite-sized treats are not only visually appealing but also incredibly versatile, perfect for gatherings, picnics, or simply as a tasty snack to enjoy at any time of the day.

Mini Egg Salad Puff Sandwiches

Mini egg salad puff sandwiches are the ultimate bite-sized treat, combining flaky puff pastry with a creamy egg salad filling. Perfect for appetizers, snacks, or light meals, these delightful sandwiches offer a balance of textures and flavors. With fresh ingredients like eggs, mayonnaise, and herbs, you can easily create these visually appealing delights for gatherings or picnics. Enjoy crafting a delicious and versatile snack that promises satisfaction in every bite!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

Salt and pepper to taste

1 sheet of puff pastry (thawed but cold)

1 egg (for egg wash)

1 tablespoon sesame seeds (optional)

Microgreens or arugula (for garnish)

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Transfer the eggs to an ice bath to cool for another 5 minutes.

    Prepare the Egg Salad: Once cooled, peel the eggs and chop them into small pieces. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, chives, salt, and pepper. Mix until well blended. Adjust seasoning to taste and set aside.

      Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into small squares, approximately 3 inches by 3 inches. You should be able to get about 12 squares from one sheet.

        Fill the Pastries: Place a tablespoon of the egg salad mixture in the center of each puff pastry square. Be careful not to overfill to ensure they can close properly.

          Seal the Sandwiches: Fold the corners of each pastry square over the filling to form a triangle or a small pocket. Press the edges firmly to seal. You can also crimp the edges with a fork for an added decorative touch.

            Egg Wash and Bake: Beat the egg for the egg wash in a small bowl. Brush the tops of the puff sandwiches with the egg wash and sprinkle with sesame seeds, if using. Place the sandwiches on a baking sheet lined with parchment paper.

              Bake: Bake in the preheated oven for about 15-18 minutes or until golden brown and puffed up.

                Serve: Allow the mini sandwiches to cool slightly before transferring them to a serving plate. Garnish with microgreens or arugula for a fresh touch. Serve warm or at room temperature.

                  Prep Time, Total Time, Servings: 25 minutes | 45 minutes | 12 sandwiches