Tea sandwiches with cream cheese and onion and egg salad with bacon

Ingredients:

Cream cheese with onions

• 220 g whipped cream cheese
• 1 tbsp chopped fresh chives
• 1 tbsp thinly sliced ​​green onions
• 0.5 tsp garlic powder

Egg salad with bacon

• 3/4 cup mayonnaise, add more if needed
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped shallots
• 1 tbsp Dijon mustard
• 0.5 tsp smoked paprika
• 6 large hard-boiled eggs, peeled and finely chopped
• 4 strips bacon, fried and crumbled

Sandwiches

• 1 loaf of white bread (about 16 slices)
• 1 package (450 g) thinly sliced ​​smoked salmon
• Half a lemon
• 1 cucumber, cut into 16 slices about 0.5 cm thick.

Preparation:

1. Cream cheese with onions:
   
   Combine cream cheese, chives, green onions, and garlic powder in a small bowl. Season with salt and pepper to taste.
2. Egg salad with bacon:
   
   Combine mayonnaise, parsley, shallots, mustard, paprika, eggs, and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper to taste. Egg salad can be made the night before, covered and refrigerated..
3. Sandwiches:
   
   Place 4 slices of bread on a cutting board and spread about 3 tablespoons of cream cheese on one side of each. Top with a layer of smoked salmon, drizzle the fish with lemon juice, and top with a second slice of bread to make 4 sandwiches. Trim the crusts. Cut each sandwich in half crosswise, then cut each half diagonally to make 4 small triangles. Place a slice of cucumber on top of each sandwich and arrange them on a platter.
4. Place 4 slices of bread on a cutting board and top each with about 1/4 cup of egg salad. Top with a second slice of bread to make 4 sandwiches. Trim off the crusts. Cut each sandwich in half crosswise, then cut each half diagonally to make 4 small triangles. Arrange them on a platter.