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!

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 5

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)

Directions

Step 1

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.

Step 2

Once cooked, transfer the eggs to a bowl filled with ice water to cool for 5 minutes.

Step 3

Peel the eggs and roughly chop them into small, bite-sized pieces.

Step 4

In a medium bowl, mix together the mayonnaise, Dijon mustard, lemon juice, chives, salt, and black pepper.

Step 5

Fold the chopped eggs into the mayonnaise mixture, ensuring everything is well combined. Add paprika for additional flavor if desired.

Step 6

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.

Step 7

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.

Step 8

Place the remaining bread slices on top of the egg salad, buttered side facing down, to form sandwiches.

Step 9

Trim the crusts off each sandwich for a refined look, and then cut each sandwich into quarters (squares or triangles).

Step 10

Optionally, garnish with sprigs of watercress before serving. Arrange the tea sandwiches on a platter and serve immediately.

Nutrition Facts

Serving size	712.9 grams (712.9g)

Amount per serving	% Daily Value*
Calories	1986

Total Fat 122.10g	157%
Saturated Fat 29.60g	148%
Polyunsaturated Fat 5.90g
Cholesterol 1260mg	420%
Sodium 3602mg	157%
Total Carbohydrate 154.60g	56%
Dietary Fiber 7.00g	25%
Total Sugars 16.30g
Protein 64.80g	130%

Vitamin D 251IU	1253%
Calcium 793mg	61%
Iron 15mg	83%
Potassium 862mg	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.

Source of Calories

Fat: 55.6%

Protein: 13.1%

Carbs: 31.3%