The Best Egg Salad Sandwiches for Tea Time
A classic egg salad sandwich can be found on many afternoon tea menus. Make this simple yet delicious egg salad tea sandwich for your next tea party.
Egg Salad Sandwiches
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The basic egg salad sandwich is made of white bread, chopped hard boiled eggs, and mayonnaise. Just those three ingredients.
To elevate an egg salad sandwich for tea, the crusts are removed and the sandwiches are cut so that they can be eaten with fingers in 2-3 bites.
Creamy but not too rich, my egg salad sandwiches are given a slight twist with the addition of dijon mustard and Japanese mayonnaise. It’s perfect for tea time and great for parties since the egg salad can be prepared ahead of time.
Best Tea to Pair with Egg Salad Sandwiches
Unlike cucumber tea sandwiches, an egg salad sandwich is a bit heavier since mayo and mustard are mixed in, so a light tea, like white tea, wouldn’t make a good pairing.
Green tea, oolong tea, or black tea would all pair well with an egg salad sandwich.
What I Used to Make My Egg Salad Tea Sandwiches
- Japanese mayonnaise
My secret to tasty sandwiches. It makes a difference!
- Dijon mustard
I’m using my favorite mustard brand that gives it a subtle kick.
- Sea salt flakes
You haven’t LIVED ’til you’ve had this salt. Yup, it’s they’re THAT good.
- Very Thin white bread
- Eggs and parsley
- Cocktail forks
- Round cookie cutter
Tea Sandwiches for Afternoon Tea
To make tea or finger sandwiches for tea time there are a few of things to remember:
- No crust! Tea sandwiches do not have a crust.
- They should be neat enough that you can eat them with your fingers.
- Sized so that they can be eaten in 2-3 bites. 4 bites? Please, no, we’re not animals.
My egg salad sandwich recipe checks all above.
How to Make Egg Salad Sandwiches
The very first thing you need are hard boiled eggs. To make perfectly hard boiled eggs each and every time, I follow Simply Recipe’s guide. It works!
Eggs and water go into my 2-quart cast iron 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.
My cast iron is too heavy to strain out the water so I use a slotted spoon to take out the eggs, dump out the water from the pot, then run the cold water into the pot and put the eggs back in.
I peel the eggs under the running cold 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.
The egg salad is done! You can prepare this a day ahead of time and store in the refrigerator in a sealed container.
Next up is the cutting of the bread into cute circles.
I use whatever round cookie cutter size that’ll let me cut two circles out of one slice of bread.
I’m using Very Thin white bread since it gives it a more elegant and dainty look.
Feel free to use regular white bread if you can’t get the very thin kind.
Time to assemble!
Bread circle on the bottom, a tablespoon of egg salad, then another bread circle on top. I put it all together with a cocktail fork and a sprig of parsley.
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