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Egg salad sandwich.
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5 from 36 votes

Egg Salad Sandwich

This recipe is perfect for tea sandwiches or on a bed of lettuce.
Prep Time10 minutes
Cook Time15 minutes
resting time5 minutes
Course: Afternoon Tea,, Breakfast, Luncheon,
Cuisine: American, English, Retro 60's American
Servings: 9 tea sandwiches
Calories: 127kcal
Author: Cynthia

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 slices 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

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!

Nutrition

Serving: 1tea sandwich | Calories: 127kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 187mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 1mg