Egg Salad Tea Sandwiches Recipe

Prep Time 15 mins

Cook Time 10 mins

Rest Time 10 mins

Total Time 35 mins

Cooking Method: Stovetop

Cuisine: American

Courses: Appetizers, Brunch, Lunch, Snacks

Difficulty: Beginner

Cooking Temp: 100 C

Servings: 12

Best Season: All Seasons

Description

Egg Salad Tea Sandwiches are a classic and elegant finger food often served at afternoon tea, brunch gatherings, and light lunches. Made with creamy seasoned egg salad layered between soft slices of bread and cut into delicate portions, these sandwiches are simple yet flavorful. This recipe creates a smooth, well-balanced egg salad filling with subtle seasoning, making it perfect for parties, picnics, or quick snacks.

Ingredients

For the Egg Salad Filling

6 large eggs (hard-boiled and peeled)
3 tbsp mayonnaise (smooth and creamy)
1 tsp Dijon mustard
1 tbsp finely chopped chives
1 tbsp finely chopped celery
1 tbsp finely chopped green onion
0.25 tsp salt (adjust to taste)
0.25 tsp black pepper
0.5 tsp lemon juice
0.25 tsp paprika (optional for mild flavor)

For the Sandwich Base

6 slices soft white sandwich bread
6 slices whole wheat sandwich bread
2 tbsp unsalted butter (softened)
4 lettuce leaves (optional, thinly layered)

Optional Garnish

1 tsp finely chopped parsley
A small sprinkle paprika for color

Instructions

Boil the Eggs

1
Place the eggs in a saucepan and cover them with cold water by about 2–3 cm. Bring the water to a gentle boil over medium heat. Once boiling, cook the eggs for 9–10 minutes to ensure the yolks are fully set. Remove the eggs and place them immediately into a bowl of ice water to stop the cooking process. Let them cool for about 10 minutes, then peel off the shells.

Chop the Eggs

2
Place the peeled eggs on a cutting board and finely chop them. For the best texture in tea sandwiches, the egg pieces should be small and evenly sized. You can also use an egg slicer and then cross-cut the slices for uniform pieces.

Prepare the Egg Salad Filling

3
Transfer the chopped eggs into a mixing bowl. Add mayonnaise, Dijon mustard, chopped chives, celery, green onion, lemon juice, salt, and black pepper. Gently mix everything together with a spoon until the mixture becomes creamy and evenly combined. Taste and adjust seasoning if needed.

Prepare the Bread

4
Lay the bread slices flat on a cutting board. Spread a thin layer of softened butter on each slice. This prevents the bread from becoming soggy and adds flavor. If using lettuce, place a thin leaf layer over half of the slices.

Assemble the Sandwiches

5
Spread a generous layer of egg salad over the buttered side of the bread slices with lettuce. Place another slice of bread on top to form sandwiches. Press gently so the filling spreads evenly without spilling.

Trim and Cut the Tea Sandwiches

6
Using a sharp knife, trim off the crusts from each sandwich to create clean edges. Cut each sandwich into three or four small rectangles, triangles, or finger shapes, which are traditional for tea sandwiches.

Garnish and Serve

7
Arrange the sandwiches on a serving platter. Lightly sprinkle chopped parsley or paprika over the top for presentation. Serve immediately or refrigerate until ready to serve.

Note

1. Perfect Egg Texture
Do not overcook eggs; otherwise, the yolks may develop a greenish ring and taste slightly sulfurous.

2. Make-Ahead Tip
Egg salad can be prepared 1 day in advance and stored in an airtight container in the refrigerator.

3. Bread Choice
Soft sandwich bread works best because it creates the delicate texture typical of tea sandwiches.

4. Flavor Variation
You can add a small amount of:

finely chopped pickles
a dash of garlic powder
a little cream cheese for extra richness.

5. Storage
Store assembled sandwiches in the refrigerator covered with plastic wrap for up to 24 hours. Place a slightly damp paper towel over them to keep the bread soft.

Keywords: easy, quick, party appetizer, tea sandwiches, budget-friendly

Read it online: https://petitepanini.com/recipe/egg-salad-tea-sandwiches-recipe/