Pumpernickel Tea Sandwiches

• 6 large hard-cooked eggs, peeled
• 1/3 cup mayonnaise
• 1/4 cup minced fresh chives
• 1/4 cup finely chopped fresh mint
• 2 teaspoons lemon zest
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• 1 1/3 cups loosely packed arugula
• 1 cup very thinly sliced radishes
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 14 pumpernickel bread slices

1. Mash eggs with mayonnaise and next 4 ingredients until well blended. Season with salt and pepper to taste. Cover and chill up to 1 day.
2. Toss together arugula, radishes, lemon juice, and olive oil. Season with salt and pepper to taste. Toss to coat.
3. Spread egg salad mixture on 1 side of each bread slice; top 7 slices with arugula mixture. Top with remaining 7 bread slices, egg salad side down. Trim crusts from sandwiches; cut each sandwich into 3 rectangles with a serrated knife.

eggs, mayonnaise, fresh chives, fresh mint, lemon zest, mustard, salt, arugula, very, lemon juice, olive oil, bread

Taken from www.myrecipes.com/recipe/pumpernickel-tea-sandwiches (may not work)