5.0 from 102 votes
Egg Salad Sandwich
This recipe is perfect for tea sandwiches or on a bed of lettuce.
Prep Time
10 mins
Cook Time
10 mins
resting time
5 mins
Servings: 9 tea sandwiches
Calories: 127 kcal
Course:
Breakfast , Snacks
Cuisine:
American , British
Ingredients
- 2 large eggs hard boiled
- 1/2 teaspoon dry mustard
- 1 small green onion sliced thin, white and green
- 1/2 teaspoons fresh dill (if using dried dill, use 1/2 teaspoon or to taste.)
- 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.
Cup of Yum
Notes
- Variations:
- Add 1 Tablespoon fresh dill or 1 1/2 teaspoons dried dill.
- For tea sandwiches:
- If you add green onions or celery, make sure to chop everything more finely than you would for a regular egg salad sandwich. If you're going to be making them a few hours in advance, make sure to spread butter on both sides of the bread. The butter acts as a barrier and will keep the egg salad sandwiches from becoming soggy. I like this Chive Butter which I use on my cucumber sandwiches. But regular butter works well too. Whatever bread you choose, try and find "thin sliced" rather than a thick artisan bread. The thin bread make a more delicate tea sandwich. Don't forget to trim the crusts! Cut sandwiches into 3 or 4 long "fingers". Tea sandwiches should be 2 to 3 bites! Traditionally watercress or "cress" is often put into egg salad tea sandwiches, but microgreens work well too!
- If you add green onions or celery, make sure to chop everything more finely than you would for a regular egg salad sandwich.
- If you're going to be making them a few hours in advance, make sure to spread butter on both sides of the bread. The butter acts as a barrier and will keep the egg salad sandwiches from becoming soggy. I like this Chive Butter which I use on my cucumber sandwiches. But regular butter works well too.
- Whatever bread you choose, try and find "thin sliced" rather than a thick artisan bread. The thin bread make a more delicate tea sandwich. Don't forget to trim the crusts! Cut sandwiches into 3 or 4 long "fingers". Tea sandwiches should be 2 to 3 bites!
- Traditionally watercress or "cress" is often put into egg salad tea sandwiches, but microgreens work well too!
Nutrition Information
Serving
1tea sandwich
Calories
127kcal
(6%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.1g
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%)
Nutrition Facts
Serving: 9tea sandwiches
Amount Per Serving
Calories 127
% 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.