Elegant Egg Salad Tea Sandwiches Recipes

EGG SALAD TEA SANDWICHES

Egg Salad Tea Sandwiches image

Adorable and delicious, these egg salad finger sandwiches are easy to make!

Provided by Jee Choe

Time 17m

Number Of Ingredients 6

Ingredients

6 slices white bread
2 eggs
4 teaspoons mayonnaise
1 teaspoon mustard
Pinch of sea salt
parsley (for garnish)

Steps:

Boil, peel, and chop eggs.Put eggs and water into a saucepan or pot. Water should be an inch above the eggs. On high heat, bring water to a full boil then turn off the heat. With the pot covered, let it sit for 12 minutes. Peel eggs under cold running water. Give the hard boiled eggs a good chop. Not too fine that they'll turn into mush when you mix it with mayo and not too rough that they'll look too messy.
Combine chopped eggs, mustard, mayo, and salt in a bowl.You can prepare this a day or two ahead and store in the refrigerator in a sealed container.
Cut bread into circles using a cookie cutter.Use a round cookie cutter that'll cut two circles out of one slice of bread. Avoid cutting the crust.
Assemble the tea sandwiches.From the bottom up: bread, egg salad, bread, and a sprig of parsley skewered on with a cocktail fork.

Nutrition Facts : Calories 106 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 170 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DAINTY EGG AND CHIVE TEA SANDWICHES FOR TEA-TIME

Dainty Egg and Chive Tea Sandwiches for Tea-Time image

I am compiling a sandwiches cookbook, or sarnies as we call them in the UK, and here is my first recipe! Sandwiches come in many guises, from simple and elegant to hearty and robust; in my cookbook I aim to have them ALL in there! Sandwiches tick all the boxes for so many meals and events: the obvious high teatime table, cricket teas, picnics, packed lunches and quick snacks. These sandwiches are dainty and elegant and would be ideal for the teatime table. The use of fresh chives gives them a bit of a lift and you must try to use the salad cream as well as the mayonnaise; salad cream has a pronounced vinegary flavour which cuts through the richness of the mayonnaise and eggs.

Provided by French Tart

Categories Lunch/Snacks

Time 11m

Yield 4 Rounds Sandwiches, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium free range eggs
1 tablespoon salad cream
2 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
8 slices thin sliced brown bread
butter, softened, for spreading
salt and pepper

Steps:

Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool.
Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste.
Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.
Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve.
Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.

Nutrition Facts : Calories 252.7, Fat 7.8, SaturatedFat 2.7, Cholesterol 167.8, Sodium 413.7, Carbohydrate 34.9, Fiber 2.9, Sugar 7.2, Protein 12

BACON-AND-EGG SALAD TEA SANDWICHES

Bacon-and-Egg Salad Tea Sandwiches image

A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 10

Ingredients

6 large hard-boiled eggs, peeled and finely chopped
1/2 cup mayonnaise
2 1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
1/2 teaspoon hot-pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
1/4 cup finely chopped chives

Steps:

Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.