Easy Egg Salad Canapés

With a little preparation the night before, you can serve mom breakfast in bed on Mother's Day in only a matter of minutes with these Easy Egg Salad Canapés. 

Egg Salad Canapés

My mom was the inspiration for this recipe. Not because I'm going to make her breakfast in bed this year for Mother's day (but we are going out to brunch), but because she makes the best deviled eggs, These Easy Egg Salad Canapés are my riff on her deviled eggs.

Egg Salad Canapes

I've always struggled with making hard boiled eggs that are easy to peel. Maybe you have to, and if you're the same as me, I have a few little tips for you that will make your life SO much easier....

Egg Salad Canapés

Tip one: Make sure that the eggs you choose for boiling are not freshly purchased from the grocery store. The best eggs for hard boiling are the slightly older ones. The ones that you've had in your fridge for a few weeks. It may seem counter-intuitave, but those are the ones that work the best.

Tip two: Use the smallest pan possible to fit the number of eggs you've chosen to hard boil. This way as the water boils, the eggs don't have room to bounce around, and into each other, which will lesson the chance that they'll crack and break in the water.

Tip three: Fill the pan with cold water to just above the eggs. Turn on the heat and bring the eggs to a boil. As soon as the eggs start to boil, turn the heat off and cover the pan. Allow the eggs to sit in the water for only 13 minutes (longer will result in that unsightly gray ring that surrounds the yolk). Run the cooked eggs under cold water, and easily peel them when you're ready to use.

Egg Salad Canapes

Now that you know how to make easy-peel hard boiled eggs, make the egg salad the night before you plan on serving the canapes. In the morning when you're ready to serve, assembling the canapes will take only minutes which makes them the perfect way to surprise mom on her special day with breakfast in bed.

Egg Salad Canapés

These easy egg salad canapes can also be served as tasty appetizers for any sort of party or gathering. Just remember, if you're serving them outside during the hot summer months, make sure not to let them sit out too long in the heat and keep them properly chilled while serving.

Yield:  24-27 canapes       Prep and Chill time:  4 hours, 20 minutes

1 dozen hard boiled eggs, peeled and roughly chopped
2 ribs, celery, finely diced
1 large shallot, finely diced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons prepared yellow mustard
cocktail bread
minced chives for garnish

-In a large bowl, stir together the first 8 ingredients. Chill for 4 hours.

-To serve spoon a heaping tablespoon of egg salad onto cocktail bread and garnish with minced chives.

Egg Salad Canapes

Happy Mother's Day everybody, and a very special thank you to my mom for being a wonder inspiration to me in so, so many ways! I love you mom!!!

Have a delicious day!
Until we eat again,

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