Egg Salad Tea Sandwiches

Photo by Annie Schlecter
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  • Serves 6 to 8
  • Hands-On Time
  • Total Time


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


  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.