Egg Salad Tea Sandwiches
Adorable and delicious, these egg salad finger sandwiches are easy to make!
Boil eggs.Eggs and water go 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.Peel eggs under running cold water. Chop eggs.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.You can prepare this a day or two ahead and store in the refrigerator in a sealed container. Cut bread into circles.Use a round cookie cutter that'll cut two circles out of one slice of bread. Avoid cutting the crust. Assemble the tea sandwiches.From the bottom up: Bread, a tablespoon of egg salad, bread, and a sprig of parsley. Put a cocktail fork through the tea sandwich and use it to hold the parsley in place.
- Italian parsley is the flat kind, not curly.
- Mayo binds the egg together so make sure it's evenly coated.
- Cutting into frozen bread gives cleaner edges than room temperature bread.
- I'm using Very Thin white bread since it gives it a more elegant and dainty look. Regular white bread works just as well if you can't get the Very Thin.
Calories: 106 | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 170mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Calcium: 73mg | Iron: 1mg