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Prep Time
40 mins
Total Time
40 mins
Serves
Makes 12 appetizer-sized sandwiches

Ingredients

1
white vinegar
15
6
Large Eggs
0
2
mayonnaise
30
2
green onion, finely chopped
30
1
flat-leaf parsley, chopped
15
1
shallots, minced
15
1
Original Dijon Prepared Mustard
5
1
paprika
5
1/8
each salt and pepper
0.5
1
(16) asparagus spears, ends trimmed
0
6
of bread
0
2
butter, room temperature
30

Method

Step 1
Bring a small pot of water, 1 tbsp (15 mL) white vinegar and a pinch of salt to a simmer over medium high heat. Gently add eggs and cook at a soft boil for 12 minutes. Drain the eggs, run under cold water and let cool.
Step 2
Meanwhile, bring another small pot of salted water to a boil, add asparagus and blanch for 1-2 minutes. Drain asparagus and set in an ice water bath to stop cooking; once cooled, remove from water and pat dry.
Step 3
Peel eggs, then mash with a fork to desired texture in medium-sized bowl. Add mayonnaise, green onions, parsley, shallot, mustard, and paprika; mix to combine and season with salt and pepper.
Step 4
Lay out the slices of bread on a clean work surface, then butter slices on one side. Divide half the egg salad filling between three slices of bread, top with a layer of asparagus, cover with remaining egg salad and top with the remaining slices of buttered bread. Wrap and refrigerate until needed.
Step 5
To serve, trim crusts from the sandwiches and slice into quarters.

Nutritional Facts Per Serving

Nutrition Description:
1 appetizer sandwich
Calories:
120
Fat:
7 g
Saturated Fat:
3 g
Carbs:
10 g
Fibre:
1 g
Cholesterol:
100 mg
Protein:
5 g
Sodium:
180 mg