Eggcellent Finger Sandwiches

Name: Eggcellent Finger Sandwiches
Ingredients: 4 hard-boiled large eggs, chopped; 5 bacon strips, cooked and crumbled; 1/4 cup tartar sauce; 16 slices swirled rye and pumpernickel bread; 2 tablespoons butter, softened; 16 slices pimiento-stuffed olives, optional

6 ingredients

3 steps

Ingredients

4 hard-boiled large eggs, chopped
5 bacon strips, cooked and crumbled
1/4 cup tartar sauce
16 slices swirled rye and pumpernickel bread
2 tablespoons butter, softened
16 slices pimiento-stuffed olives, optional

Directions

1

In a small bowl, combine the eggs, bacon and tartar sauce. Cover and refrigerate for 30 minutes.
2

Using a 2-1/2-in. bell-shaped cookie cutter, cut out two bells from each slice of bread. Lightly spread one side of each bell with butter. Spread egg mixture over half of buttered bells; top with remaining bells, buttered side down.
3

If desired, garnish each sandwich with an olive slice, securing with a small amount of egg mixture. Cover and refrigerate until serving.