Week 33-Dill

I love fresh herbs, don't you?  A few weeks ago I learned about the medicinal properties of some herbs and I made a commitment to incorporate one that I don't use very often--Dill.

Dill has been used in traditional medicine to prevent jaundice, to treat headaches, boils, lack of appetite, stomach problems, nausea, liver problems, and much more.  (Source:  http://en.wikipedia.org/wiki/Dill).

Today's recipe is an egg salad which includes fresh dill and I used it for tea sandwiches in my friend's English Tea themed baby shower.  The recipe can be found here: http://whatscookingamerica.net/Sandwich/SandwichEgg.htm

Putting on the Ritz Egg Salad Tea Sandwiches

Ingredients:

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill weed
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**

** Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Preparation:
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.

Here is the whole spread :)