Egg Salad Tea Sandwiches

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Prep Time15 mins

Course: Appetizer, Snack

Servings:

Calories: 375kcal

Author: Shay Lachendro

Ingredients

2 hard-boiled eggs
2 tablespoons mayonnaise
Pinch of fine sea salt
6 slices gluten-free white bread (see notes)
Pea shoots , watercress, or arugula, optional

US Customary - Metric

Instructions

Slice the eggs in half and add the egg yolks to a small bowl. Use a fork to mash the yolks and add the mayonnaise.
Mix the yolks and mayonnaise together until well combined.
Chop the egg whites finely and add the eggs and a pinch of salt to the egg yolk mixture. Mix to combine.
Spread the egg salad on three pieces of bread. Top with greens if using and top with the second piece of bread.
Use a large, sharp knife to cut the crusts off each sandwich. Then cut each sandwich into three even pieces to make 6 finger sandwiches.
Serve at room temperature.

Notes

Since this is a simple recipe with few ingredients, use a good quality mayonnaise such as Hellman’s (Best) Foods, or a Japanese mayonnaise.

For this recipe, I used Schar Artisan White Bread. You may use more or less bread depending on the brand and size of the loaf.

Feel free to keep the sandwiches simple or add fresh pea shoots, watercress, or arugula to the sandwiches before slicing. I prefer mine plain to let the flavor of the egg shine.

For clean cuts, wipe the knife with a paper towel between cuts.

Nutrition