Egg Salad Finger Sandwiches

• 5 large hard-boiled eggs, chopped finely
• 1 small celery, finely chopped
• 2 tablespoons sweet pickle relish
• 3 -4 tablespoons mayonnaise
• 1 -2 tablespoon sour cream
• 1 large green onion, finely chopped (you can use yellow onion)
• 1 teaspoon salad seasoning
• 1 teaspoon Dijon mustard
• 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
• 1 pinch sugar (optional)
• fresh ground black pepper (to taste)
• 22 slices bread (thin slices)
• softened butter

1. In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
2. Lightly butter one side of the 22 slices slice of bread.
3. Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
4. Top with 11 slices of bread.
5. Cut each sandwich into 4 finger sandwiches.
6. Cover and chill if not serving right away.

eggs, celery, sweet pickle, sour cream, green onion, salad seasoning, mustard, salt, sugar, fresh ground black pepper, bread, butter

Taken from www.food.com/recipe/egg-salad-finger-sandwiches-170685 (may not work)