Egg Salad Tea Sandwiches
Elevate your next afternoon tea or gathering with these elegant and delicious Egg Salad Tea Sandwiches. Featuring a creamy and flavorful filling made from perfectly hard-boiled eggs, rich mayonnaise, tangy Dijon mustard, fresh lemon juice, and delicate chives, these sandwiches strike the perfect balance of taste and texture. Buttered white bread acts as the perfect base, keeping the filling light and fluffy while preventing sogginess. The crusts are trimmed for a refined touch, and the sandwiches are cut into dainty, bite-sized shapes for an irresistible presentation. For an extra hint of sophistication, a sprinkle of smoky paprika or a garnish of fresh watercress can be added. Ready in just 20 minutes, these tea sandwiches are a classic choice for brunch spreads, bridal showers, or any elegant affair. Perfectly simple yet delightfully indulgent, they’re bound to impress your guests!
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Recipe Information
Ingredients
- 6 large eggs
- 0.3333 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 slices white bread
- 2 tablespoons butter
- 0.125 teaspoon paprika (optional)
- 5 sprigs watercress (optional, for garnish)
Instructions
Bring a medium pot of water to a boil. Gently lower the eggs into the boiling water and cook for 9-11 minutes for hard-boiled eggs.
Once cooked, transfer the eggs to a bowl filled with ice water to cool for 5 minutes.
Peel the eggs and roughly chop them into small, bite-sized pieces.
In a medium bowl, mix together the mayonnaise, Dijon mustard, lemon juice, chives, salt, and black pepper.
Fold the chopped eggs into the mayonnaise mixture, ensuring everything is well combined. Add paprika for additional flavor if desired.
Lay the slices of bread on a cutting board. Lightly butter one side of each slice to prevent the filling from making the bread soggy.
Evenly spread the egg salad mixture onto half of the buttered bread slices. Use a spoon or knife to smooth it out to the edges.
Place the remaining bread slices on top of the egg salad, buttered side facing down, to form sandwiches.
Trim the crusts off each sandwich for a refined look, and then cut each sandwich into quarters (squares or triangles).
Optionally, garnish with sprigs of watercress before serving. Arrange the tea sandwiches on a platter and serve immediately.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 16.3 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 793 mg | 61% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 862 mg | 18% | |
*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.
