Tea parties, baby showers, and Mother’s Day gatherings deserve a little elegance, and Egg Salad Tea Sandwiches are an easy way to add charm to your spread.
These delicate finger sandwiches look lovely on a platter and make a tasty addition to afternoon tea. They’re quick to prepare and customizable, so follow along for recipe tips and simple variations.
Why You’ll Love these Egg Salad Tea Sandwiches!
Egg salad tea sandwiches add a refined touch to any tea, bridal shower, baby shower, or casual luncheon. They pair well with a green salad or other small bites and bring a creamy, satisfying flavor without much fuss.
They’re creamy, flavorful, and straightforward to make—perfect for entertaining or a light afternoon treat.
Serving & Presentation
- Trim the crusts for neat, dainty sandwiches—this makes them easy to eat alongside other appetizers.
- Arrange the sandwiches on a serving platter and garnish with fresh watercress, dill, or other herbs for a fresh finish.
- For added elegance, top each sandwich with a thin slice of avocado or a sliver of red onion.
Recipe Variations
- Swap some or all of the mayo with plain yogurt or sour cream for a tangy, lighter dressing.
- Change the herbs—try chopped green onion, parsley, chives, or dill to vary the flavor profile.
- Make an avocado egg salad by folding in mashed avocado for creaminess and a fresh taste.
- Add a little heat with a few drops of hot sauce or a pinch of cayenne pepper.
- To make the sandwiches heartier, stir in finely chopped cooked chicken, tuna, or a bit of crisp bacon.
Prep Egg Salad Tea Sandwiches in Advance
Make the egg salad ahead of time and store it in an airtight container in the refrigerator until ready to assemble. Properly chilled, the salad keeps its texture and flavor.
You can also assemble the finished sandwiches a few hours before serving, but note that bread stored in the refrigerator may dry out. For best texture, make them no more than a few hours ahead or assemble the filling in advance and cut the bread and finish them shortly before guests arrive.
More Appetizers You’ll Love!
- Baked Brie with Fig Jam
- Spinach Cheese Squares
- Stuffed Endive with Goat Cheese and Walnuts
- Marinated Shrimp
- Puff Pastry Parmesan Twists
Egg Salad Tea Sandwiches
Rate Recipe
Pin Recipe
Ingredients
- 4 large eggs
- 1/3 cup mayonnaise (high-quality such as Duke’s or Hellmann’s)
- 1 teaspoon mustard (Dijon or yellow)
- 1 pinch sea salt
- 1 pinch ground black pepper
- 2 tsp parsley (chopped – or chives, green onion, or other fresh herb)
- 8 slices white bread
Instructions
Prepare the Hard-Boiled Eggs
-
Place eggs in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for about 11 minutes.
-
Drain the hot water and transfer eggs to a bowl of ice water to stop cooking. Once cool, peel and finely chop the eggs.
Mix Egg Salad
-
In a medium bowl, combine the chopped eggs, mayonnaise, mustard, salt, pepper, and chopped parsley or chives. Stir until evenly mixed and creamy.
Assemble the Tea Sandwiches
-
Spread the egg salad evenly over four slices of bread and top each with the remaining slices to form four sandwiches.
-
Trim crusts with a serrated knife for a tidy look, then cut each sandwich into two triangles or use a round cutter for circular sandwiches.
Carbohydrates: 13g
Protein: 6g
Fat: 10g