Egg Salad Tea Sandwich
The egg salad can be made in advance and refrigerated until ready to serve. Use a biscuit or cookie cutter big enough to get two rounds out of one slice of bread.
- Yield
- 16
Directions
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Place eggs and water into a pot. Water should be an inch above the eggs. Over high heat, bring water to a full boil then turn off the heat, cover the pot, and let it sit for 12 minutes. Peel eggs under cold running water.
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On a cutting board, rough chop the hard-boiled eggs and place them into a large bowl. Do not chop them too fine that, because they will continue to break apart as when you mix them with the other ingredients.
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Add the mayonnaise, chives, mustard, salt, and pepper and mix until blended. Cover and refrigerate until ready to use.
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Use a round cookie or biscuit cutter large enough to cut two rounds from each slice of bread. You should end up with 32 rounds about 2- 2 1/2-inches in diameter. This should make 16 sandwiches
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Spread the egg mixture on half of the bread rounds and sprinkle with chopped parsley; then add the top round to make sandwiches.
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Deleted the cucumber salmon sandwich
From Shawnie's class “Mother’s Day Celebration: Afternoon Tea” (also taught in English Afternoon Tea)
