Egg Salad Sandwich
User Reviews
5
Egg Salad Sandwich
Description
To prepare the Egg Salad Sandwich, hard-boiled eggs are peeled and chopped finely with a pastry blender. These are combined with mayonnaise, dry mustard powder, thinly sliced green onions, dill, salt, and black pepper. The mixture is spread onto buttered white bread slices, which helps prevent sogginess. For tea sandwiches, the crusts are trimmed, and the sandwiches are cut into smaller finger-sized pieces and optionally topped with microgreens or watercress for added texture and flavor.
This sandwich balances creamy and tangy flavors with hints of herbs and mustard, while the soft bread and butter keep the texture delicate. It works well as a light lunch, picnic option, or elegant appetizer when served as tea sandwiches.
When making in advance, buttering both sides of the bread creates a moisture barrier to maintain sandwich integrity. Choosing thin sliced bread enhances a lighter mouthfeel for tea sandwiches. Chopping the ingredients finely creates a smoother egg salad texture appropriate for small bites.
Ingredients
- 2 large egg hard boiled
- 1/2 teaspoon mustard powder dry
- 1 small green onion sliced thin, white and green
- 1/2 teaspoons dill if using dried dill, use 1/2 teaspoon or to taste, fresh
- 1/4 cup mayonnaise
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 lices white bread
- 2 Tablespoons butter softened
Optional
- 1/2 cup microgreens or watercress
Instructions
- Peel and place hard boiled eggs in a large bowl. Use a pastry blender to chop the eggs. For tea sandwiches, chop the eggs into smaller pieces.
- Add mayonnaise, dry mustard, salt, pepper and green onions and mix well. Check seasoning.
- Spread each slice of bread with butter. Spread the egg salad on 3 slices of bread. Top with remaining slices of bread. For tea sandwiches, trim crusts and cut each sandwich into thirds. For a regular sandwich, add lettuce if desired.
Notes
- Add fresh dill or dried dill to adjust herb flavor to preference.
- For tea sandwiches, chop ingredients finely and trim crusts; cut sandwiches into small fingers for two to three bites.
- Butter both sides of the bread when making sandwiches ahead to prevent sogginess.
- Thin sliced bread works best for delicate tea sandwiches, and microgreens or watercress add a mild peppery note traditional in these sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9tea sandwiches
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1tea sandwich | |
| Calories | 127kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 187mg | 8% |
| Potassium | 41mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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