Dainty Egg and Chive Tea Sandwiches for Tea Time
Take your tea time tradition to the next level with these delightful Dainty Egg and Chive Tea Sandwiches. Perfectly balanced with creamy egg filling, a touch of Dijon mustard, and the garden-fresh flavor of chopped chives, these bite-sized beauties are the epitome of elegance. Made with tender white bread, softened butter for an extra layer of richness, and a clever technique to keep the bread from turning soggy, these tea sandwiches are both sophisticated and simple to make. Whether you're hosting an afternoon tea party or just indulging in a little refined snacking, these crustless wonders promise to be a crowd-pleaser. Ready in just 25 minutes, they’re a quick and charming addition to your tea table that pairs beautifully with your favorite brew. Keywords: tea sandwiches, egg and chive, afternoon tea recipe, dainty finger sandwiches, easy tea party recipes.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh chives
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 slices White bread, crusts removed
- 2 tablespoons Unsalted butter, softened
Instructions
Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring the water to a rolling boil over medium-high heat, then turn off the heat and cover the pan with a lid. Let the eggs sit in the hot water for 10 minutes to hard boil.
Meanwhile, finely chop the fresh chives and set them aside.
After 10 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes. Once cooled, peel the eggs.
Place the peeled eggs in a medium mixing bowl and mash them with a fork until finely crumbled.
Add the mayonnaise, Dijon mustard, chopped chives, salt, and black pepper to the mashed eggs. Stir the mixture until well combined and creamy.
Take the white bread slices and spread a thin layer of softened butter on one side of each slice. This helps prevent the bread from getting soggy.
Spread an even layer of the egg and chive filling onto four of the buttered bread slices.
Top each with another slice of bread, butter side down, to form sandwiches.
Using a sharp knife, trim off the crusts if they were not already removed. Then, cut each sandwich into four dainty rectangles or triangles, depending on your preference.
Serve immediately or cover with a slightly damp paper towel and plastic wrap to keep them fresh until ready to serve.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.6 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
