Description
Egg Salad Tea Sandwiches are a classic and elegant addition to any tea party, brunch, or light lunch. These dainty sandwiches feature a creamy, flavorful egg salad filling nestled between soft, crustless bread slices. The combination of tender eggs, mayonnaise, and a touch of mustard creates a perfectly balanced taste, while fresh herbs and seasonings add an extra layer of sophistication. Whether you’re hosting a gathering or simply craving a delightful snack, these tea sandwiches are a timeless favorite.
Ingredients
Scale
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon lemon juice (optional, for brightness)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon finely chopped chives or parsley
- ½ teaspoon paprika (optional, for extra flavor)
- 6 slices white or whole wheat sandwich bread (crusts removed)
- 2 tablespoons unsalted butter, softened (for spreading on bread)
Ingredient Highlights
- Eggs: Hard-boiled eggs are the star of the recipe, providing a rich and creamy base.
- Mayonnaise: Gives the egg salad its signature smooth texture and slight tanginess.
- Mustard: A small amount of mustard enhances the depth of flavor without overpowering the eggs.
- Fresh Herbs: Chives or parsley add a touch of freshness and color to the egg salad.
- Bread: Soft, crustless white or whole wheat bread ensures a delicate bite.
Instructions
Prepare the Egg Salad Filling:
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then remove from heat and let sit, covered, for 10 minutes.
- Cool and Peel: Transfer the eggs to an ice bath and let them cool for at least 5 minutes. Peel and set aside.
- Mash the Eggs: In a medium bowl, mash the peeled eggs with a fork until finely crumbled.
- Mix the Dressing: Add the mayonnaise, mustard, lemon juice (if using), salt, black pepper, and paprika. Stir until well combined.
- Add Fresh Herbs: Gently fold in the chopped chives or parsley for added freshness.
Assemble the Tea Sandwiches:
- Prepare the Bread: Spread a thin layer of softened butter on one side of each bread slice.
- Add the Egg Salad: Evenly spread a layer of egg salad over half of the bread slices.
- Top and Trim: Place the remaining bread slices on top, gently pressing them together.
- Remove Crusts: Use a sharp knife to trim off the crusts for a neat appearance.
- Cut into Shapes: Cut each sandwich into small rectangles, squares, or triangles for the perfect tea sandwich presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120-140 kcal
- Fat: 7g
- Carbohydrates: 12g
- Protein: 6g