Classic Egg Salad Tea Sandwiches
Delight your guests with these elegant Classic Egg Salad Tea Sandwiches, a quintessential addition to any afternoon tea. Creamy and flavorful, this delightful finger food pairs beautifully with crisp cucumber and fragrant dill sandwiches. Each bite delivers a perfect balance of rich egg yolk, tangy mustard, and crunchy cornichons, making them a luxurious yet simple treat for luncheons, gatherings, or tea parties. Prepare these sandwiches ahead of time, allowing the flavors to mingle, and serve them chilled for an enjoyable, refreshing taste.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Sandwich Bread
6 slices (white or whole wheat, buttered)
Eggs
2 (hard boiled and diced)
Mustard
1 teaspoon (prepared, yellow or Dijon)
Mayonnaise
1 tablespoon (regular or light)
Cornichons
2 (finely diced)
Paprika
1 dash (smoked or sweet)
Vinegar
1 dash (white or apple cider)
Salt and Pepper
to taste (freshly ground)
Butter
to taste (for spreading)
Instructions
1
Begin by buttering one side of each slice of sandwich bread generously.
2
Boil the eggs in water for about 10-12 minutes until hard-boiled. Once cooked, cool them under cold running water, peel, and then dice the eggs finely.
3
In a mixing bowl, combine the diced eggs with mustard, mayonnaise, diced cornichons, paprika, vinegar, salt, and pepper. Stir well until all ingredients are fully incorporated.
4
Spread the egg salad mixture evenly over the buttered side of three slices of bread.
5
Top with the remaining three slices of buttered bread to create three stacked sandwiches.
6
Carefully cut off the crusts from all four edges of each sandwich, then slice each into quarters to form bite-sized pieces.
7
Place the sandwiches on a platter, cover them with plastic wrap, and chill in the refrigerator for at least 15 minutes before serving to enhance the flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Egg Salad Tea Sandwiches?
They are elegant finger foods featuring a creamy egg salad filling, perfect for afternoon tea or luncheons.
How many eggs are required for this recipe?
You will need 2 hard-boiled eggs to make this recipe.
What type of bread is recommended for these tea sandwiches?
You can use either white or whole wheat sandwich bread, which should be buttered.
How long should I boil the eggs?
Boil the eggs in water for about 10 to 12 minutes to ensure they are hard-boiled.
What adds a crunchy texture to the egg salad filling?
Finely diced cornichons provide a delightful crunch to the creamy egg salad.
Can I use light mayonnaise instead of regular?
Yes, the recipe allows for either regular or light mayonnaise.
Why should I butter the bread before adding the filling?
Buttering the bread generously helps prevent it from getting soggy and adds a rich flavor.
How do I prepare the eggs after they are boiled?
Cool the eggs under cold running water, peel them, and then dice them finely.
What kind of mustard should I use?
You can use prepared yellow or Dijon mustard according to your preference.
Is paprika used for flavor or color?
Paprika, either smoked or sweet, is used to provide both flavor and a hint of color.
What type of vinegar is suitable for this recipe?
The recipe suggests using either white vinegar or apple cider vinegar.
How are the sandwiches assembled?
Spread the egg salad on three buttered slices, top with three more, remove crusts, and slice into quarters.
Why should the crusts be removed?
Removing the crusts is a traditional method for tea sandwiches to give them a refined, bite-sized appearance.
How long should the sandwiches be chilled?
They should be chilled in the refrigerator for at least 15 minutes before serving to enhance the flavors.
Should I cover the sandwiches while they are in the fridge?
Yes, place them on a platter and cover them with plastic wrap to keep them fresh.
Can these sandwiches be prepared ahead of time?
Yes, preparing them ahead allows the flavors to mingle and the sandwiches to serve chilled.
How many bite-sized pieces does this recipe make?
The three stacked sandwiches are sliced into quarters, resulting in 12 bite-sized pieces.
Is this egg salad recipe suitable for lunch?
Yes, it is tagged for lunch as well as snacks and afternoon tea.
What other finger foods pair well with these?
They pair beautifully with crisp cucumber and fragrant dill sandwiches.
How much mustard is needed for the mixture?
The recipe calls for 1 teaspoon of prepared mustard.
How much mayonnaise is used?
The recipe uses 1 tablespoon of mayonnaise.
What is the recommended seasoning for the egg salad?
The salad is seasoned with salt and pepper to taste, along with paprika and vinegar.
Can I use sweet paprika instead of smoked?
Yes, either smoked or sweet paprika works well for this recipe.
How many slices of bread are used in total?
A total of 6 slices of sandwich bread are required.
Is this recipe considered easy to make?
Yes, it is classified as an easy recipe suitable for family gatherings.
Are cornichons a mandatory ingredient?
They are recommended for their tangy flavor and crunch, but can be adjusted to your taste.
Should the egg salad sandwiches be served warm?
No, they are best served chilled for a refreshing taste.
Is this a good recipe for a tea party?
Yes, it is a quintessential addition to any afternoon tea or garden party.
What are the primary flavor profiles of this dish?
The dish offers a balance of rich egg yolk, tangy mustard, and crunchy cornichons.
How do I cut the sandwiches into the correct size?
After removing the crusts, slice each of the three large sandwiches into quarters.