These Egg Salad Tea Sandwiches are truly 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 not go wrong with this tea sandwich!
Egg Salad Tea Sandwiches Recipe
* Use 3 to 5 days old eggs for boiling.
Check out my web page on Boiling Eggs. After reading many different opinions about the best method for making perfect hard-cooked (boiled) eggs, I have discovered, through my own personal testing, this easy method which gives great results. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. This will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove.
** 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 the boiled eggs and place into a medium-size 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 each 10 slices of bread with 2 tablespoons of the prepared 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 before serving.