Roxanne’s Little Girl Bacon and Egg Salad Finger Sandwiches

My favourite story growing up was (and still is) Alice in Wonderland. I would read it compulsively as a young girl, and now, whenever I’m looking for a nonsensical escape, I flip through the pages of this absolutely, wonderfully, heatwarmingly absurd story. You can imagine my mind-boggling excitement when I found out that Julie Van Rosendaal, my Canadian favourite food writer and cookbook author, was writing a cookbook based on Alice’s Adventures in Wonderland! As always, life overtook me in the past few months, and I haven’t yet had the opportunity to explore the recipes in “Alice Eats.” The perfect opportunity presented itself this weekend when my niece, Roxanne, turned 5 and wanted to have a garden party theme birthday party…DSC05254

I had received Alice Eats for Christmas, and had not yet had the opportunity to crack her open. I am so happy I got the chance this weekend!


My sister was already making cucumber sandwiches. So I decided to try my hand at Julie’s “Alice’s little girl bacon and egg salad finger sandwiches.” While I had to modify them, because my nieces are allergic to the raw eggs in mayonnaise, they were truly incredible sandwiches!DSC05255

First things first, pop your eggs into a large pot, cover with cold water, and bring to  a boil. DSC05256

I was also making a veggie tray for the party, so I decided to dice some celery very small and throw it into the bowl for the sandwiches. The recipe also called for green onion, so while the eggs were boiling, I thinly sliced some green onion stems too. DSC05257

Les voila, waiting for their egg friends. DSC05258

In the recipe, Julie suggested running the eggs under cold water and then letting them sit in cold water until cool enough to handle. Smart idea! It certainly sped up the process.DSC05260

Peel all of the eggs and throw them in the bowl with the chives and celery.DSC05261

Using a potato masher, I minced the eggs into a tasty pulp. DSC05262

Here they are, all ready for the sauces that will hold them together. DSC05264

I diced up some bacon that we had made for breakfast that day and threw it in with the eggs.

DSC05266Then I began to put together the sauce. As I mentioned, the girls are allergic to the raw eggs in mayonnaise, so I had to come up with a alternative. Scanning the fridge, I found sour cream & plain yogurt (perfect!), so I threw those into the mix. Then I added the grainy mustard and added some prepared mustard as well, because both my my nieces love the stuff (I know, right?). Trying to imitate mayonnaise is tricky – you need the perfect balance of zippy and sweet. I got the zippy down pat with the sour cream, yogurt and mustards, but then I just needed the sweet – and who doesn’t love a honey little honey with their mustard? After another taste, I felt like I had nailed the flavour profile of mayonnaise, without the raw egg!


In the sauce went to the mix.DSC05267

For layering the sandwiches, I took two pieces of whole grain bread.

DSC05270Heaped on a generous amount of the salad.

DSC05268Topped with butter lettuce from the market.


Then sliced it in half. DSC05271

I made a lot, hoping they would be a hit at the party. DSC05273

They turned out so well that Justin was thrilled there were leftovers from the party! We got to take them home and enjoy them all to ourselves.

Roxanne’s Little Girl Bacon and Egg Salad Finger Sandwiches (Modified from Julie Van Rosendaal and Pierre Lamielle’s’ Alice Eats)

You will need:

A dozen large eggs

2 tsp each grainy and prepared mustard

1/2 cup each sour cream and plain yogurt (Greek would make it thicker)

1.5 tbsp honey

6 slices of bacon, cooked

1 green onion, finely chopped

1 sprig of celery, minced thin

10 slices of whole grain bread

6-7 leafs of butter lettuce

Place the eggs in a large saucepan/pot and cover with cold water. Bring water to a boil and cook, uncovered, for 10 minutes. Drain, then set the pan in the sink and run cold water over the eggs to stop them from cooking. Let them sit in the cold water until cool enough to handle. While the eggs are cooking, mince celery, green onion and crumble bacon. When eggs are cool enough to handle, peel and place them in the bowl. Roughly chop them using a pastry cutter or potato masher. Add your sauces and stir well to fully incorporate. Assemble sandwiches by layering salad and butter lettuce. Cut into quarters or halves to serve for a wonderful little girl’s fifth birthday party.


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