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Egg Salad Tea Sandwiches Recipe

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Delightful Egg Salad Tea Sandwiches featuring creamy, tangy egg salad layered between soft white bread circles—perfect for elegant afternoon tea or light gatherings. This easy-to-make recipe combines boiled eggs, mayonnaise, and mustard with a touch of sea salt, garnished with fresh parsley for a charming presentation.

Ingredients

Bread

  • 6 slices white bread

Egg Salad

  • 2 eggs
  • 4 teaspoons mayonnaise
  • 1 teaspoon mustard
  • Pinch of sea salt

Garnish

  • Parsley sprigs (for garnish)

Instructions

  1. Boil and Prepare the Eggs: Place eggs in a saucepan and cover with water about an inch above them. Bring to a full boil over high heat, then turn off the heat and cover the pot. Let the eggs sit for 12 minutes to cook fully. Afterward, peel them under cold running water to stop cooking and make peeling easier. Chop the eggs to a medium consistency—avoid mashing to keep some texture.
  2. Mix the Egg Salad: In a bowl, combine the chopped eggs with mayonnaise, mustard, and a pinch of sea salt. Mix thoroughly to evenly coat the eggs, forming a creamy, bound egg salad perfect for sandwich filling.
  3. Cut the Bread Circles: Using a round cookie cutter, cut two circles from each bread slice. Avoid cutting the crust to keep the sandwiches neat. You will need 12 circles total to make six sandwiches.
  4. Assemble the Tea Sandwiches: Build the sandwiches by layering a bread circle, spreading a generous amount of egg salad, topping with another bread circle, and finishing with a small sprig of parsley skewered on top with a cocktail fork for a charming presentation.

Notes

  • For best results, use slightly stale or day-old bread to prevent sogginess.
  • Mayonnaise can be substituted with Greek yogurt for a lighter option.
  • Add finely chopped celery or green onions for extra crunch and flavor.
  • Keep sandwiches refrigerated until serving to maintain freshness.

Find it online: https://justsosavory.com/egg-salad-tea-sandwiches-recipe/