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Egg Salad Triangles

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egg Salad Triangles

  • 2 eggs, Hard-Cooked
  • 2 Small Scallions, Minced
  • 3 Tablespoons Mayonnaise

salt And pepper

Chop eggs Fine. Mince Scallions (including Some of TheGreen Top). Place egg And Scallions in a Small Bowl.Add Mayonnaise, salt And pepper; Mix Well. Taste ForSeasoning. Add More Mayonnaise to Taste.

Refrigerate For Several Hours. Remove Crusts FromBread. Spread 4 Slices With egg Salad, Top With

Remaining Slices, Cut The Sandwiches Diagonally BeforeServing. Keep Refrigerated, Wrapped in Plastic WrapBefore Serving. Refrigerate Any Leftovers Immediately

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