Egg Salad Tea Sandwiches

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Egg Salad Tea Sandwiches:

6 Eggs, hard boiled
3 Tbsp. Salt
3 Tbsp. Mayonnaise
2 Tbsp. Robert Rothschild Lemon Dill & Capers Sauce
1 tsp. White vinegar
2 tsp. Red onion, minced
Salt and pepper to taste
Cocktail bread, rye, wheat or white
Field greens, optional
Smoked salmon, optional
Ham or prosciutto, optional

Place eggs in a large saucepan or pot. Add enough water to cover the eggs completely. Add salt to the water. Bring the water to a boil and continue to boil for 6 minutes. Then remove the eggs from heat and let the eggs sit in hot water 12 minutes to cook. Drain the water and rinse under cool water to stop the eggs from cooking. Peel eggs when completely cooled. Roughly chop the peeled hard boiled eggs and place in a mixing bowl. Add mayonnaise, Lemon Dill & Capers Sauce, vinegar, red onion, salt and pepper to chopped eggs. Spread a layer of egg salad onto bottom half of tea sandwich bread and top with greens, smoked salmon or prosciutto or just leave plain! Top egg salad with remaining bread halves to finish tea sandwiches.

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