EGG SALAD TEA SANDWICHES
Adorable and delicious, these egg salad finger sandwiches are easy to make!
Provided by Jee Choe
Categories Afternoon Tea
Time 17m
Number Of Ingredients 6
Steps:
- 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.You can prepare this a day or two ahead and store in the refrigerator in a sealed container.
- 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.
- Assemble the tea sandwiches.From the bottom up: bread, egg salad, bread, and a sprig of parsley skewered on with a cocktail fork.
Nutrition Facts : Calories 106 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 170 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
30 AFTERNOON TEA PARTY FOODS (+ RECIPE COLLECTION)
Try these easy tea party recipes the next time you have afternoon tea! From petit fours to shortbread to finger sandwiches, everyone will love these tasty bites.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tea party recipe in 30 minutes or less!
Nutrition Facts :
MINI EGG SALAD SANDWICHES
Provided by Trisha Yearwood
Categories appetizer
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
- Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.
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EGG SALAD TEA SANDWICHES - COUNTRY AT HEART RECIPES
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5/5 (1)Total Time 45 minsCategory SandwichesCalories 202 per serving
- 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.
- 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.
- Prepare slices of bread by buttering one side of each. Lay out on the prepared baking sheet with buttered sides up.
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