Dilly Egg Tea Sandwiches
|Hard-cooked eggs||3 Large, peeled and finely shredded|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped dill||2 Tablespoon|
|Freshly grated lemon peel||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Thin bread slices||12 (White Or Whole Wheat)|
1. In medium bowl, combine eggs, mayonnaise, dill, lemon peel, and pepper. Spread evenly on 6 bread slices; top with remaining bread slices. Trim crusts and cut each sandwich into 3 equal rectangles.
2. If not serving right away, line jelly-roll pan with damp paper towels. Place sandwiches in pan; cover with additional damp paper towels to keep bread from drying out. Cover pan tightly with plastic wrap and refrigerate up to 4 hours.