These egg salad tea sandwiches are perfect bite size addition to any and get together. If you are looking for a simple finger food that is extremely versatile and suits any season or occasion, then these are the way to go.
Simple egg salad tea sandwiches are the perfect combination of toasted bread and creamy yet tangy egg salad filling. They are super easy to make, serve and eat.
With just 10 ingredients you can toss these together and under 30 minutes. They are super easy to make in bulk and serve for crowds at occasions like tailgate parties, Easter parties, summer parties and more.
Ingredients
- Wheat Toast
- Eggs - hard boiled
- Red onion - diced
- Celery - diced
- Dille pickles - diced
- Garlic - minced
- Mayonnaise
- Dijon Mustard
- Salt
- Pepper
See recipe card for quantities.
Instructions
Follow these instructions to make your own tea sandwiches with egg salad.
Step one: Place eggs in boiling water for 6 minutes. After 6 minutes turn off the pot and place a lid on it. Leave it for another 6 minutes. Place eggs into a bowl of ice water. Wait 5 minutes then peel eggs.
Step two: Place diced hard boiled eggs into a medium bowl. Add in diced red onion, diced celery, and diced pickles. Add in garlic, salt, pepper, mayo, and dijon mustard
Step three: Mix lightly with a small spatula until well blended and everything is coated
Step four: Toast bread and with a medium biscuit cutter cut out the rounds of the toast. Top one piece of toast with egg salad and then top with another. Place a wood toothpick through for serving.
Storage
These can be kept for a day or so in the fridge once assembled. If you want to keep it longer, don't add the egg salad to the bread - the egg salad stays good for 3-5 days in the fridge.
Egg Salad Tea Sandwiches
Ingredients
- 9 Slices Wheat Toast
- 6 Eggs Hard boiled
- ¼ Cup Red Onion Diced
- ¼ Cup Celery Diced
- ¼ Cup Dill pickles Diced
- 1 tablespoon Garlic Minced
- ¼ Cup Mayonnaise
- 1 tablespoon Dijon Mustard
- ⅓ Teaspoon Salt
- ⅓ Teaspoon Pepper
Instructions
- Place eggs in boiling water for 6 minutes. After 6 minutes turn off the pot and place a lid on it. Leave it for another 6 minutes.
- Place eggs into a bowl of ice water. Wait 5 minutes then peel eggs.
- Place diced hard boiled eggs into a medium bowl. Add in diced red onion, diced celery, and diced pickles. Add in garlic, salt, pepper, mayo, and dijon mustard.
- Mix lightly with a small spatula until well blended and everything is coated.
- Toast bread and with a medium biscuit cutter cut out the rounds of the toast.
- One piece of toast with egg salad and then top with another. Place a wood toothpick through for serving.
Notes
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
