Dainty Egg And Chive Tea Sandwiches For Tea Time Recipes

DAINTY EGG AND CHIVE TEA SANDWICHES FOR TEA-TIME

Steps:

• Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool.
• Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste.
• Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.
• Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve.
• Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
• Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
• For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.

RIBBON TEA SANDWICHES

Steps:

• Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.
• Place the eggs in a bowl and mash with the mustard and mayonnaise.
• Season to taste and stir in the parsley; set aside.
• Mix the cream cheese with the chives and a good grinding of black pepper.
• Butter the bread.
• Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.
• Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread.
• Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.
• Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.
• Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.

EGG AND WATERCRESS TEA SANDWICHES

Steps:

• Remove the crusts from the bread.
• Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
• Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
• Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
• Cut each sandwich into 4 triangles.
• To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.

ELEGANT EGG SALAD TEA SANDWICHES

Steps:

• Cook, cool, and finely chop eggs.
• Combine the rest of the ingredients.
• Chill till it is time to make the sandwiches.
• Make sure you cut the crusts off if it is for a tea party and cut into fancy shapes or triangles.