Egg Salad Tea Sandwiches

Whether you’re having friends over for a game night or hosting the younger set for a special-occasion tea party, these throwback tea sandwiches will impress. And the pre-gathering prep couldn’t be easier: Here, we relied on a lesser-known method—grating the hard-boiled eggs, rather than chopping them—to achieve an even, light consistency when whipped with mayonnaise and spread over slices of white sandwich bread. Jazz the basic recipe up however you please, perhaps with diced celery or sliced cucumbers. Sure, quartering and cutting the crusts off your finished sandwiches is optional, but the move totally completes the whimsical, Alice in Wonderland look.

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Photo by Annie Schlecter
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  • Serves 6 to 8
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Whether you’re having friends over for a game night or hosting the younger set for a special-occasion tea party, these throwback tea sandwiches will impress. And the pre-gathering prep couldn’t be easier: Here, we relied on a lesser-known method—grating the hard-boiled eggs, rather than chopping them—to achieve an even, light consistency when whipped with mayonnaise and spread over slices of white sandwich bread. Jazz the basic recipe up however you please, perhaps with diced celery or sliced cucumbers. Sure, quartering and cutting the crusts off your finished sandwiches is optional, but the move totally completes the whimsical, Alice in Wonderland look.

Ingredients

  1. Check 8 large eggs, hard-boiled and peeled
  2. Check ¼ cup mayonnaise
  3. Check ¼ teaspoon kosher salt
  4. Check teaspoon black pepper
  5. Check 12 slices white sandwich bread

Directions

  1. Grate the hard-boiled eggs using the large holes of a box grater.
  2. In a large bowl, combine the eggs, mayonnaise, salt, and pepper. Cover and refrigerate for at least 30 minutes and up to 5 hours.
  3. Place 6 of the bread slices on a work surface. Divide the egg salad evenly among the slices and top with the remaining bread.
  4. Trim the crusts and cut into quarters.