Smoked Salmon and Egg Salad Tea Sandwiches
Elevate your next afternoon tea with these elegant Smoked Salmon and Egg Salad Tea Sandwiches, a delightful blend of luxurious flavors and simple preparation. This recipe features creamy, tangy egg salad made with rich mayonnaise, Dijon mustard, and a touch of fresh dill, perfectly complemented by the delicate smokiness of thinly sliced salmon. Nestled between slices of tender sandwich bread with an optional buttery layer and the peppery bite of arugula, these sandwiches are as visually appealing as they are delicious. Ready in just 25 minutes, these bite-sized treats are ideal for tea parties, picnics, or light lunches. Serve them fresh, and prepare to impress your guests with a gourmet twist on a classic pairing—perfect for any occasion!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 ounces Smoked salmon
- 8 slices Thinly sliced sandwich bread (white or whole wheat, crusts removed)
- 2 tablespoons Softened butter (optional, for spreading)
- 0.5 cup Arugula or baby spinach (optional, for garnish)
Instructions
Place the eggs in a saucepan and cover with water by at least 1 inch. Bring the water to a boil, then reduce the heat to a simmer. Cook for 10 minutes.
Once cooked, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs and chop them finely.
In a medium mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chopped dill, salt, and black pepper. Mix until well combined.
Lay out the slices of bread. Optionally spread a thin layer of softened butter on one side of each slice to prevent sogginess.
Spread a generous amount of the egg salad mixture onto half of the bread slices.
On top of the egg salad, layer thinly sliced pieces of smoked salmon. Add a few arugula or baby spinach leaves, if desired, for an extra touch of freshness.
Top with the remaining slices of bread, buttered side down if applicable.
Using a sharp knife, carefully trim the crusts from the sandwiches (if not already removed) and cut each sandwich into quarters or triangles, depending on your preference.
Serve immediately or cover tightly with plastic wrap and refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 12.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 19.8 mcg | 99% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 510 mg | 11% | |
*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.
