Ready in 30 minutes
A truly ritzy tea sandwich - a new spin on an old favorite.
Peel eggs and place in medium bowl. Coarsely mash with fork. Add mayonnaise, salt, pepper, and dill. Stir until well-blended. (This mixture can be covered and refrigerated for up to 2 days.) Spread 2 tablespoons of egg salad between 2 slices of bread to make 10 sandwiches. Yields 10 whole sandwiches or 20 halves.