Egg Yolk Butter And Asparagus Tea Sandwiches Egg Salad Recipes

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

EGG 'N' CRESS TEA SANDWICHES

Steps:

• In a small bowl, combine the eggs, watercress, olives, mayonnaise, salt and pepper. Spread butter over one side of each slice of bread., Spread egg mixture over butter side of four bread slices. Top with remaining bread slices. Top with remaining bread, buttered side down. Using a 3-in. holly-leaf-shaped cookie cutter, cut out two tea sandwiches from each sandwich.

EGG-YOLK BUTTER AND ASPARAGUS TEA SANDWICHES

Steps:

• Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use.
• Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside.
• Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.

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.

EGG SALAD TEA SANDWICHES

Steps:

• Peel eggs and place them into a medium sized bowl. Add mayonnaise, salt, pepper, and dill. Then with a fork, mash ingredients together, mashing and stirring until well blended.
• Spread a little butter on each slice of bread. Then top half of the slices with egg mixture. Cover with the remaining slices, buttered side down.
• Cut crusts off sandwiches and then cut them into quarters.

| DEBBI'S EGG-YOLK BUTTER & ASPARAGUS TEA SANDWICHES |

Steps:

• 1. peel eggs and remove yolks - saving whites for another use 2. in a small bowl, with wooden spoon, mash the yolks 3. add mayo, mustard, butter, vinegar and salt, stir until ready to use 4. prepare an ice bath for asparagus, set aside 5. bring one inch of water to a boil, add a pinch of salt - then add asparagus and blanch until just tender and bright green, about 2-3 minutes depending on how thick the stems are 6. place asparagus into the ice bath to halt the cooking and chill completely, transfer to paper towels to dry 7. spread butter on each side of sandwich bread then add asparagus 8. add yolk mixture to sandwiches 9. trim crusts and serve

| EGG-YOLK BUTTER AND ASPARAGUS TEA SANDWICHES / EGG SALAD RECIPE |

Steps:

• 1. Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use. Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside. Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.