This easy and creamy egg salad tea sandwich recipe, inspired by Martha Stewart, is perfect for a quick and elegant snack. Made with simple, everyday ingredients, it’s light, flavorful, and versatile. Enjoy it on soft bread for a classic touch or add crispy mustard croûtes for extra crunch. Perfect for afternoon tea or a light lunch!
Recipe Ingredients:
- 2 large eggs, hard-boiled and chilled after boiling to prevent green yolks
- 1 tablespoon mayonnaise, or mayo alternative
- 1 tablespoon plain yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon dill, dried or chopped
- 1 teaspoon fresh parsley, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 4 slices bread
How To Make Egg Salad Tea Sandwiches?
- Prepare the eggs: Peel and place the hard-boiled eggs in a bowl. Mash them with a fork or potato masher until finely crumbled.
- Mix the dressing: Add mayonnaise, yogurt, and Dijon mustard to the mashed eggs. Stir until well combined.
- Season the egg salad: Mix in the dill, parsley, salt, and black pepper. Adjust seasoning to taste.
- Assemble the sandwiches: Evenly spread the egg salad onto two slices of bread. Top each with the remaining slices.
- Trim and cut: Remove the crusts for a refined look, then slice each sandwich diagonally twice to create four tea sandwiches per large sandwich.
Recipe Tips:
- Use chilled eggs for best texture: After boiling, cool eggs in ice water to prevent overcooking and make peeling easier. This keeps the yolks bright yellow and avoids a greenish tint.
- Mash eggs to your liking: For a creamy texture, mash them well. For a chunkier bite, leave some small pieces. A fork works fine, but a potato masher makes it quicker.
- Balance the flavors: Dijon mustard adds a tangy kick, while yogurt makes the salad lighter. Adjust these to suit your taste. A squeeze of lemon juice can also enhance the flavor.
- Choose the right bread: Soft white bread is classic, but brioche adds richness. For extra texture, try whole grain or lightly toasted slices. Always remove the crusts for traditional tea sandwiches.
- Assemble just before serving: Egg salad can make bread soggy over time. If preparing in advance, store the filling separately and assemble right before serving for the freshest taste.
How To Store Leftovers?
Let the egg salad cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 2 days. Keep the sandwiches wrapped in plastic wrap or an airtight container to prevent the bread from drying out.
Nutrition Facts
- Calories: 375
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 192mg
- Sodium: 509mg
- Potassium: 154mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 14g
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Martha Stewart Egg Salad Tea Sandwiches
Description
This easy and creamy egg salad tea sandwich recipe, inspired by Martha Stewart, is perfect for a quick and elegant snack. Made with simple, everyday ingredients, it’s light, flavorful, and versatile. Enjoy it on soft bread for a classic touch or add crispy mustard croûtes for extra crunch. Perfect for afternoon tea or a light lunch!
Ingredients
Instructions
- Prepare the eggs: Peel and place the hard-boiled eggs in a bowl. Mash them with a fork or potato masher until finely crumbled.
- Mix the dressing: Add mayonnaise, yogurt, and Dijon mustard to the mashed eggs. Stir until well combined.
- Season the egg salad: Mix in the dill, parsley, salt, and black pepper. Adjust seasoning to taste.
- Assemble the sandwiches: Evenly spread the egg salad onto two slices of bread. Top each with the remaining slices.
- Trim and cut: Remove the crusts for a refined look, then slice each sandwich diagonally twice to create four tea sandwiches per large sandwich.
Notes
- Use chilled eggs for best texture: After boiling, cool eggs in ice water to prevent overcooking and make peeling easier. This keeps the yolks bright yellow and avoids a greenish tint.
- Mash eggs to your liking: For a creamy texture, mash them well. For a chunkier bite, leave some small pieces. A fork works fine, but a potato masher makes it quicker.
- Balance the flavors: Dijon mustard adds a tangy kick, while yogurt makes the salad lighter. Adjust these to suit your taste. A squeeze of lemon juice can also enhance the flavor.
- Choose the right bread: Soft white bread is classic, but brioche adds richness. For extra texture, try whole grain or lightly toasted slices. Always remove the crusts for traditional tea sandwiches.
- Assemble just before serving: Egg salad can make bread soggy over time. If preparing in advance, store the filling separately and assemble right before serving for the freshest taste.
Martha Stewart Egg Salad Tea Sandwiches