Mini sandwiches with egg paste (Easter version with sorrel) - photo 1
← Recipes

Mini sandwiches with egg paste (Easter version with sorrel)

Snacks Easter 45 min Easy 26 wyświetleń ~8.02 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Delicate mini sandwiches with creamy egg paste are a classic Easter snack in a modern twist. The paste combines the softness of boiled eggs with the creaminess of mayonnaise and a sharper note of mustard and lemon juice, while the spring touch comes from sorrel and fresh chives. The sandwiches are served on thinly sliced rye bread spread with a bit of butter – they look impressive as an appetizer on the holiday table, are easy to grab by hand, and beautifully complement green additions. Taste: velvety, slightly tangy, and fresh. Appearance: mini portions with contrasting colors (yellow of the paste, green of the sorrel/chives, dark bread).

Ingredients Used

Ingredients (10)

Servings:
12
  • Chicken egg 6 szt. (~360 g)
  • Mayonnaise 80 g
  • Mustard 15 g
  • Rye bread 360 g
  • Butter 30 g
  • Lemon 0.1 szt. (~10 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Chives 0.3 pęczków (~30 g)
💰 Szacowany koszt dania: ~8.02 PLN (0.67 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Egg pasta

1

Arrange the eggs in a single even layer in a pot and cover them with cold water so that the water covers the eggs by 2-3 cm. Place the pot over medium heat and bring to a boil. Once boiling, reduce the heat to the minimum and cook for exactly 10 minutes, so that the yolk is well set and the white is firm.

Use a pot where the eggs fit in a single layer to cook them evenly. A time of 10 minutes from the moment of boiling gives a hard yolk without a gray ring. Do not cook longer, as the yolk may develop a metallic taste.
2

After 10 minutes, immediately rinse the eggs under cold tap water and leave them under running cold water for 3-4 minutes until they are completely cooled. Chilled eggs are easier to peel.

Use a bowl of cold water and possibly a few ice cubes if you want to cool it down faster. If the white membrane is sticking to the shell, gently tap the egg all over and peel it under running water.
3

Peel the eggs: gently roll each egg on the countertop to crack the shell, then peel from the wider end. Cut one egg with a knife to check if the yolk is even and without a greenish edge (this is a sign of overcooking).

If you have trouble peeling, peel the eggs under a small stream of water. Use a cutting board and a sharp knife when checking.
4

Transfer the peeled eggs to a large bowl. Using a fork or potato masher, mash the eggs into a uniform mixture with a few small pieces – it should be creamy but textured. Mix for about 1-2 minutes until the mixture is smooth.

Use a wide, flat bowl to make mashing easier. If you prefer a very smooth paste, use an immersion blender for a few seconds, but do not over-blend.
5

To the mashed eggs, add mayonnaise, mustard, and lemon juice (squeezed from the lemon). Stir with a spoon or spatula for 30–60 seconds until the ingredients are combined. Add salt and pepper, taste, and adjust with an extra pinch of salt or pepper if needed.

Ingredients: Mayonnaise, Mustard, Lemon, Salt, Black pepper
Use a wooden spoon or silicone spatula. Add lemon juice gradually — less is more; after adding the first portion, taste the paste. If the paste is too thick, you can add a teaspoon of water or a bit of yogurt.

Preparation of sandwiches

6

Slice the rye bread into thin slices (about 1 cm thick). If you are using pre-sliced bread, separate the slices. Spread a thin layer of butter on each slice — this will prevent the bread from soaking up the spread.

Ingredients: rye bread, Butter
Use a sharp bread knife and a cutting board. A skillet or tray with a flat surface is best for arranging the slices. Spread the butter with a butter knife or a small spatula.
7

On each buttered slice, spread about 20–25 g of egg paste using a teaspoon or piping bag (if you want even mini sandwiches, use a pastry bag with a large tip). You can leave the sandwiches open-faced (on a plate) or cover them with another slice, then cut into small squares or triangles.

Ingredients: rye bread
To make 12 mini canapés, use about 20–30 g of paste for each one. If you don't have a piping bag, use a teaspoon and spread the paste evenly. When cutting the covered canapés, hold them gently in your hand to avoid squishing the filling.

Decoration

8

Decorate the sandwiches with fresh toppings: place a single leaf of sorrel or a few chopped chives on top. If you chose both, use the sorrel leaf as a base and sprinkle with finely chopped chives.

Ingredients: sorrel, Chives
Use kitchen scissors to quickly chop the chives. You can also add a slice of radish or a bit of dill for color (optional). Remember that sorrel is sour — don't overdo it.

Serving

9

Arrange the mini sandwiches on a platter in a single layer or slightly overlapping for an aesthetic look. Serve immediately or within 2 hours after preparation at room temperature, covered with a cloth.

Ingredients: rye bread, sorrel, Chives
Use a large wooden plate or a porcelain platter. If serving later, store in the refrigerator and take out 15–20 minutes before serving to let the flavor warm up.

Fun Fact

💡

Egg pasta was a popular snack in 19th-century Europe – the simplicity of the ingredients and quick preparation made this dish frequently appear on holiday tables. In Poland, it is traditionally associated with Easter as a symbol of rebirth and the new season.

Best for

Wielkanoc przyjęcie rodzinne piknik

Tips

🍽️ Serving

Serve the sandwiches chilled or at room temperature. Use a decorative platter and fresh herbs for serving. They pair well with a salad of young vegetables or tangy additions like pickles.

🥡 Storage

Store the egg salad in an airtight container in the refrigerator for up to 48 hours. It's best to prepare sandwiches just before serving; if you need to make them in advance, store them in the refrigerator for up to 6 hours, and take them out 15–20 minutes before serving to regain their flavor. Do not freeze the salad.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Easter vegetable salad with mayonnaise and a horseradish twist 90 min

Easter vegetable salad with mayonnaise and...

Salads
Street-style cottage cheese with roasted beets, chives, and sourdough bread 60 min

Street-style cottage cheese with roasted b...

Breakfasts
Garlic sauce with natural yogurt 10 min

Garlic sauce with natural yogurt

Snacks
Baked Carrots with Honey, Thyme Gremolata, and Toasted Millet 60 min

Baked Carrots with Honey, Thyme Gremolata,...

Additions
Savory Quinoa, Spinach, and Feta Muffins 60 min

Savory Quinoa, Spinach, and Feta Muffins

Snacks
Easter cold cheesecake with rhubarb and strawberries 300 min

Easter cold cheesecake with rhubarb and st...

Desserts

Recipe Categories

Snacks
Snacks in: New Year's Eve

Snacks are the perfect way to make the wait for midnight more enjoyable; they should be small but impressive.

See all recipes in this category
Easter
Easter

Easter is one of the most important holidays in the Christian calendar, celebrated in spring, commemorating the resurrection of Jesus. It is a time of joy, hope, and communal celebration with family around a bountiful table. The culinary traditions associated with Easter are incredibly rich and d...

See all recipes in this category
Reklama