Egg Salad Tea Sandwiches
Serves 6 to 8|
Hands-On Time:
15m
|
Total Time:
15m
Ingredients
- 8 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 12 slices white sandwich bread
Directions
- Grate the hard-boiled eggs using the large holes of a box grater.
- In a large bowl, combine the eggs, mayonnaise, salt, and pepper. Cover and refrigerate for at least 30 minutes and up to 5 hours.
- Place 6 of the bread slices on a work surface. Divide the egg salad evenly among the slices and top with the remaining bread.
- Trim the crusts and cut into quarters.
Quick Tip
The secret to a perfect tea sandwich isn't fancy ingredients; it's adherence to a basic framework. Start with thinly sliced
bread, use just enough mayonnaise (a light coating on each slice of bread) to prevent sogginess, and exercise restraint when
adding the filling (it's a tea sandwich, not a sub).
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