Egg Salad Tea Sandwiches

A simple and tasty egg salad tea sandwich recipe that’s easy to make. Get tips on how to make these ahead of time and tea pairing recommendations from a Tea Sommelier.

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Egg Salad Tea Sandwiches

Classic and traditional, egg salad tea sandwiches are served as part of the savory course at afternoon tea. Tea sandwiches are small and can be eaten in 2-3 bites. They’re crustless to give it a clean, delicate look and to make it easy to bite into.

A basic egg salad sandwich is made of white bread, chopped hard-boiled eggs, and mayonnaise. Mine are given an extra zing with dijon mustard and Japanese mayonnaise.

Egg salad tea sandwiches are the easiest to prepare ahead of time since the egg salad can be made a couple of days before assembling.

Note from Jee

I don’t think I’ve ever had afternoon tea without egg salad finger sandwiches. It’s a classic so it’s a must to include if you’re hosting afternoon tea at home.

I tested this recipe with regular mayo and the Japanese Kewpie mayo and I much preferred the Kewpie.

I recommend serving 4-5 tea sandwiches per person and if you want a little variety, serve the egg salad sandwiches along with my cucumber tea sandwiches, another classic.

Recipe Summary

• Ready in less than 20 minutes, this delicious sandwich recipe is a must for your next tea party.
• Get expert tips on how to make perfectly shaped egg salad tea sandwiches, plus ideas for tea pairings.
• This recipe makes 6 sandwiches, but you can easily double or triple the ingredients to make a bigger batch.

Ingredient Notes

• White bread: Fluffy white bread is best for tea sandwiches since they’re light and easy to bite into.
• Eggs: These will be hardboiled so you can use any kind of eggs you have.
• Mustard: Dijon mustard gives these sandwiches a nice subtle zing.
• Mayonnaise: Japanese mayo is my secret to tasty sandwiches. You can use regular mayo if you like.
• Sea salt: To season the egg salad.
• Italian parsley: Use parsley or any small green leaves to give the sandwiches a fresh taste and look. Italian parsley is the flat kind, not curly.

For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.

Step-by-Step Instructions

Step 1: Boil, peel, and chop eggs. Don’t chop the eggs too fine since that’ll turn the egg salad into mush.

Step 2: Mix chopped eggs, mustard, mayo, and salt in a bowl. Mayo works to bind the chopped hard-boiled eggs and holds the egg salad in the sandwich. Make sure to evenly coat the eggs with mayo.

Step 3: Cut bread into circles using a cookie cutter. Use whatever round cookie cutter size that’ll cut two circles out of one slice of bread. Avoid cutting the crust. To make 6 tea sandwiches, you’ll need 12 bread circles.

Step 4: Assemble tea sandwiches. From the bottom up: bread, egg salad, bread, and a sprig of parsley skewered on with a cocktail fork.

Tea sandwiches should be served room temperature so don’t serve the egg salad sandwich cold.

My Cookie Cutter Pick

Photo Credit: amazon.com

Get the entire set so that you can make different sized tea sandwiches.

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Related

• Difference Between Afternoon Tea and High Tea
• How to Eat a Scone Properly
• Cucumber Tea Sandwiches
• Blue Cheese and Pear Tea Sandwiches
• Ham & Brie Tea Sandwiches

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4.74 from 94 votes

Egg Salad Tea Sandwiches

By: Jee Choe

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

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Yield: 6 tea sandwiches

Equipment

• Cookie Cutter Set

Ingredients 

1x2x3x

• ▢ 6 slices white bread
• ▢ 2 eggs
• ▢ 4 teaspoons mayonnaise
• ▢ 1 teaspoon mustard
• ▢ Pinch of sea salt
• ▢ parsley, for garnish

Instructions 

• 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.

  Mayo works to bind the chopped hard-boiled eggs and holds the egg salad in the sandwich. Make sure to evenly coat the eggs with mayo.
• 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. To make 6 tea sandwiches, you'll need 12 bread circles.
• Assemble the tea sandwiches.

  From the bottom up: bread, egg salad, bread, and a sprig of parsley skewered on with a cocktail fork.

Notes

• Italian parsley is the flat kind, not curly.
• You can use any cookie cutter shape you like, but don’t use one that’s too detailed since it’ll be hard to have the egg salad filling sit between the bread neatly.
• Make the egg salad the day a day or two before and keep in an airtight container in the refrigerator. Cut the bread into circles and cover with wax paper and then a damp paper towel in an airtight container in the refrigerator. This will keep the bread from drying out. Assemble sandwiches the day of.
• Tea sandwiches should be served room temperature so don’t serve the egg salad sandwich cold.
• Egg salad tea sandwiches pair well with green tea or a black tea like Earl Grey or English Breakfast tea.

Nutrition

Calories: 106Carbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 56mgSodium: 170mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 79IUCalcium: 73mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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