Egg Salad Sandwiches at the Empress
Transport yourself to an elegant afternoon tea with these irresistible "Egg Salad Sandwiches at the Empress." This recipe combines perfectly cooked, creamy mashed eggs with a luxurious blend of mayonnaise, tangy Dijon mustard, fresh lemon juice, and aromatic chives for a delicate, flavorful filling. Nestled between soft, buttered slices of bread, these sandwiches exude sophistication and charm. Crafted with just 15 minutes of prep time, they’re ideal for tea parties, picnics, or light lunches. Customize the presentation by trimming the crusts and cutting the sandwiches into dainty portions for an authentic touch. Perfectly simple and utterly delicious, these egg salad sandwiches are your ticket to a timeless culinary tradition.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 pieces large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 slices soft white bread (or whole-grain bread)
- 2 tablespoons softened butter
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the eggs gently for 10 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.
When the eggs are finished cooking, transfer them to the ice bath using a slotted spoon. Let them cool for 5-10 minutes.
Gently peel the eggs and place them in a medium mixing bowl. Use a fork to mash the eggs into small, crumbly pieces.
Add the mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, and black pepper to the bowl. Mix until well combined and creamy.
Spread a thin layer of softened butter on one side of each slice of bread to prevent sogginess.
Spoon the egg salad mixture evenly onto 4 slices of buttered bread. Spread it out to the edges for an even layer.
Top each with another slice of bread, butter side facing the filling, to create a sandwich.
Trim the crusts off each sandwich for a classic tea-time presentation, if desired. Cut each sandwich into halves or quarters to serve.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 165 mg | 4% | |
*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.
