Egg Salad Tea Sandwiches
- 12 thinly sliced pieces sandwich bread
- 8 eggs
- 1/3 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 green onion, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Place eggs in a medium pot and cover with cool water. Bring to a boil over medium heat.
Once boiling, cover and remove from heat. Set aside for 12 minutes, then drain and transfer eggs to an ice water bath. Peel under cool running water.
Mash, grate, or chop the eggs (grating makes for a fluffier texture) and transfer them to a medium bowl.
Add mayonnaise, relish, green onion, mustard, salt and pepper and mix well. Cover and chill egg salad in the refrigerator for at least 1 hour.
Divide egg salad between 6 slices of bread and spread out evenly with a knife.
Top with remaining slices of bread and press each sandwich down lightly.
Using a large cookie cutter (any shape you'd like), cut out the sandwiches and transfer to a platter.
Cut the remaining part of each sandwich into geometric shapes and transfer to the platter, if you like.
Serve immediately, or cover platter with a slightly dampened paper towel and plastic wrap, then refrigerate until ready to serve.
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- 12 thinly sliced pieces sandwich bread
- 8 eggs
- 1/3 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 green onion, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper