Egg Salad Tea Sandwiches

Egg Salad Tea Sandwiches

Recipe Rating: 3.81501
Serves 6
Serve these sandwiches for lunch with chips and a green salad, or as finger sandwiches for a mid-afternoon snack.
  • 12 thinly sliced pieces sandwich bread
  • 8 large eggs
  • 1/3 cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon finely chopped green onions
  • 1 teaspoon Dijon mustard
  • Salt and white pepper to taste
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Fill a medium pot halfway with water, bring just to a boil over medium high heat, then carefully add the eggs. (The water should just cover them. Add more, if necessary.) Reduce heat to just below a simmer and cook eggs for 20 minutes. Drain and rinse eggs with cold water to stop the cooking process, then shell them when cool enough to handle.

Mash, grate, or chop the eggs (grating makes for a fluffier texture) and transfer them to a medium bowl. Add mayonnaise, relish, green onions, mustard, salt and pepper and mix well. Cover and chill egg salad in the refrigerator for at least 1 hour.

Divide egg salad between 6 slices of bread and spread out evenly with a knife. Top with remaining slices of bread and press each sandwich down lightly. Using a large cookie cutter (any shape you'd like), cut out the sandwiches and transfer to a platter. Cut the remaining part of each sandwich into geometric shapes and transfer to the platter, if you like.

Serve immediately, or cover platter with a slightly dampened paper towel and plastic wrap, then refrigerate until ready to serve.
Nutritional Info: 
Per Serving: 330 calories (170 from fat), 19g total fat, 4g saturated fat, 285mg cholesterol, 600mg sodium, 27g carbohydrates, (1 g dietary fiber, 6g sugar), 12g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.