A Tea for Hanukkah

CONTEMPORARY STYLE

Jazz up your Hanukkah table with an elaborate menorah that sits at the center of the table and has been nestled into a stunning mixture of white florals.

EGG SALAD ON JEWISH RYE TEA SANDWICHES

Makes 16

8 hard-cooked large eggs, peeled
⅓ cup mayonnaise
3 tablespoons spicy brown mustard
2 tablespoons capers
¼ teaspoon salt
¼ teaspoon ground black pepper
16 slices Jewish rye bread, frozen
Garnish: fried capers*

ONE Place eggs in a medium bowl. Using a pastry blender, chop eggs into fine pieces. Add mayonnaise, mustard, capers, salt, and pepper, stirring to combine. Cover and refrigerate until cold, about 4 hours.

TWO Using a 1¾-inch square cutter, cut 32 shapes from frozen bread slices. Store in a resealable plastic bag to let thaw and to prevent drying out.

THREE Spread about 2 tablespoons egg salad onto one bread square, and top with another bread square. Repeat with remaining egg salad and remaining bread squares. Garnish with fried capers, if desired.

*To make fried capers: Blot capers