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This truly is a ritzy tea sandwich and so easy to make! This is one
of my most request tea sandwich recipes on this web site. You can't go wrong
with this tea sandwich!
Learn about the
History and Legends of Famous Sandwiches. Also check out my
English Afternoon Tea Menu.
Don't forget to check out my
Afternoon Tea Menu (with recipes) which includes these delicious Putting on the Ritz Egg Salad Tea Sandwiches.
Putting on the Ritz Egg Salad Tea Sandwiches
Yields: 10 whole sandwiches
Prep time: 15 min
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill weed
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**
* Check out my web page on
** Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then
spreading makes for easier handling.
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended.
NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture.
Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from
drying out, cover them loosely with a sheet of wax paper and then place a
damp kitchen towel over the wax paper (never place a damp towel directly on
top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -