Egg Salad Tea Sandwiches

Egg Salad Tea Sandwiches

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I love hosting tea parties at our house and Egg Salad Tea Sandwiches is one of my favorite savory course selections. This recipe is especially easy and doesn’t use many ingredients. Simple and so delicious. Our daughters request it often. Plus, Easter is a great time to make this salad–whether you’re having a tea party, or not!

Serving Egg Salad Tea Sandwiches

Tea parties are so much fun to arrange, and one of my favorite parts is planning the menu. If it’s a formal party, I try to have 2-3 savory selections, usually little tea sandwiches cut in triangles or other shapes. Then of course, there are the scones and dainty desserts that go with them. See my Curried Chicken Tea Sandwiches or Smoked Salmon Mousse Sandwiches for more ideas.

 

Ingredients Needed to Make Egg Salad Tea Sandwiches

  • large eggs for boiling
  • butter
  • mayonnaise
  • capers
  • Dijon mustard
  • dill weed
  • paprika
  • freshly ground black pepper
  • fresh watercress, optional but highly recommend
  • thinly sliced white sandwich bread
  • Optional Garnishes: fresh parsley, slivers of carrots or English cucumbers, baby dill pickles, or green olives 

 

Instructions for Making This Recipes

Gather all ingredients so that you have everything close at hand on the counter or table. Prepare a large bowl or your sink with icy water. Line a baking sheet with waxed paper.

Using a knife and cutting board, chop watercress.

 

Make the Boiled Eggs

Place refrigerated eggs in a small saucepan and fill water to cover eggs 1-2 inches. Bring to a full boil.

Remove from heat and cover the pan with a lid. Allow the eggs to set for 12-13 minutes. Drain off hot water, and then submerge them in the prepared ice water.

Placing the hot boiled eggs in ice water should aid in easy peeling.

Peel eggs and slice them up in a medium bowl. Add butter to the eggs and mash with a blending fork.

Stir in mayonnaise, capers, Dijon mustard, dill weed, paprika, and freshly ground black pepper. Mix to combine.

 

Assembling the Tea Sandwiches

Prepare slices of bread by buttering one side of each. Lay out on the prepared baking sheet with buttered sides up.

White bread goes best with egg sandwiches. Buy thinly sliced, if you can find it. Pepperidge Farm offers both white and wheat, which I highly recommend. If unable to find thinly sliced bread, just go with a good white sandwich bread. You’ll also want to shop for “sandwich style” bread for easy cutting.

Divide the egg salad into fourths. Spoon 1/4 on each of four buttered slices. Top each with chopped watercress. Place the remaining slices on top of each, buttered sides down. Press lightly.

Serving Tea Sandwiches

Using a sharp knife or a bench knife, remove crusts. (Place crusts in a freezer bag for later use for croutons or dressing.) Slice sandwiches in half or in quarters, depending on the number of people or how many varieties of sandwiches you will be serving. 

People always wonder whether to slice the bread before or after making the sandwiches. Tea Party aficionados recommend removing the crusts and slicing the sandwiches after they have been assembled.

Cover sandwiches with another sheet of waxed paper and refrigerate until ready to serve, up to an hour prior to serving.

 

Serving the Tea Sandwiches

 Serving Tea Sandwiches at Tea Party

To serve, garnish sandwiches with more watercress or fresh parsley. You could also garnish the sandwiches with slivers of carrots or English cucumbers, baby dill pickles, or green olives stuck through a toothpick. 

Place sandwiches on a pretty serving tray or tiered serving dish.

If serving on a traditional 3 tiered serving dish, you may serve the sandwiches on the bottom, with scones on the second level, and desserts on top.

This recipe will make 8-16 tea sandwiches. These egg sandwiches would go well with a black tea such as Lady Grey, Darjeeling, or your favorite Earl Grey. 

See more Tea Party Recipes Here. 

Recipe for Egg Salad Tea Sandwiches

Egg Salad Tea Sandwiches

This egg salad tea sandwich is easy and delicious. Perfect for your next tea party savory course.
5 from 1 vote
Print Rate
Course: Sandwiches
Cuisine: English
Keyword: Boiled Eggs, Capers, Pepperidge Farm Sandwich Bread, Tea Parties, Thin Sandwich Bread
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 16 sandwiches

Equipment

Cuisinart Cookware
Blending Fork
Bench Knife
Tiered Serving Stand

Ingredients

  • 4 large eggs for boiling
  • 4 tablespoons butter
  • 4 tablespoons mayonnaise
  • 4 teaspoons capers
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon paprika
  • dash freshly ground black pepper
  • 1/2 cup fresh watercress chopped
  • 8 slices thinly sliced white sandwich bread

Instructions

  • Gather all ingredients so that you have everything close at hand on the counter or table. Prepare a large bowl or your sink with icy water. Line a baking sheet with waxed paper.
    Using a knife and cutting board, chop watercress.

Make the Boiled Eggs

  • Place refrigerated eggs in a small saucepan and fill water to cover eggs 1-2 inches. Bring to a full boil.
    Remove from heat and cover the pan with a lid. Allow the eggs to set for 12-13 minutes. Drain off hot water, and then submerge the eggs in the prepared ice water.
    Placing the hot boiled eggs in ice water should aid in easy peeling.
    Peel eggs and slice them up in a medium bowl. 
  • Add butter to the eggs and mash with a blending fork.
  • Add mayonnaise, capers, Dijon mustard, dill weed, paprika, and freshly ground black pepper. Mix to combine.

Assembling the Tea Sandwiches

  • Prepare slices of bread by buttering one side of each. Lay out on the prepared baking sheet with buttered sides up.
  • Divide the egg salad into fourths. Spoon 1/4 on each of four buttered slices. Top each with chopped watercress. Place the remaining slices on top of each, buttered sides down. Press lightly.
  • Using a sharp knife or a bench knife, remove crusts. (Place crusts in a freezer bag for later use for croutons or dressing.) Slice sandwiches in half or in quarters.
  • Cover sandwiches with another sheet of waxed paper and refrigerate until ready to serve, up to an hour prior to serving.
  • To serve, garnish sandwiches with more watercress or fresh parsley. You could also garnish the sandwiches with slivers of carrot or English cucumbers, baby dill pickles, or green olives stuck through a toothpick.
  • Place sandwiches on a pretty serving tray or tiered serving dish. If serving on a traditional 3 tiered serving dish, you may serve the sandwiches on the bottom, with scones on the second level, and desserts on top. This recipe will make 8-16 tea sandwiches.

Notes

*Unless otherwise indicated, all butter used on this site is salted. 
**You may opt to slice the sandwiches from a biscuit or cookie cutter. Assemble as directed. 
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