Eight eggs pressed through a sieve until they are smooth as cream, then folded with mayonnaise, Dijon mustard, fresh dill, and chives on soft white bread with the crusts cut off. Martha Stewart’s Egg Salad Tea Sandwiches are a classic egg salad sandwich recipe that looks like it belongs at a tea party but takes 20 minutes to make.
I thought the sieve step was fussy until I tried it. The texture is completely different from mashing with a fork and that is what makes these feel special instead of ordinary.
Try More Tea Party Recipes:
Why Press The Eggs Through A Sieve
This is the step that separates Martha’s egg salad from every other version. Pressing the hard-boiled eggs through a fine mesh sieve breaks them into tiny, even curds that feel creamy on the bread instead of chunky.
I was skeptical the first time because it felt like an extra step for nothing. But the texture is so smooth that you cannot go back to fork-mashed eggs once you try it.
Egg Salad Tea Sandwiches Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh chives
- 1 to 2 teaspoons fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 slices soft white sandwich bread
How To Make Martha Stewart Egg Salad Tea Sandwiches
- Cook the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10 to 12 minutes. Transfer to an ice bath and let cool completely.
- Press through a sieve: Peel the eggs and press them through a fine mesh sieve into a bowl. This creates a smooth, creamy texture that you cannot get with a fork.
- Mix the filling: Add the mayonnaise, Dijon mustard, chives, dill, salt, and pepper. Stir gently until everything is evenly combined.
- Chill: Cover and refrigerate for 20 to 30 minutes to let the filling firm up and the flavours come together.
- Assemble: Spread the egg salad evenly onto half the bread slices. Top with the remaining slices, trim the crusts, and cut into triangles or rectangles.
Do You Have To Trim The Crusts
For a tea party or brunch, yes. Trimming the crusts is what makes these feel polished instead of like a weekday lunch sandwich.
When I make these just for myself I skip it. But when I bring them somewhere or set them on a platter, I always trim and I always cut into triangles because that is what people expect and it does look better.
What To Serve These With
These belong on a platter with cucumber tea sandwiches and a pot of tea. Add scones and you have an actual tea spread without much work.
For brunch I put them next to a quiche Lorraine and a simple green salad. They also work great as finger food at any spring or summer gathering where you want something cold and light.
How Long Do These Keep
The egg salad filling lasts two days in the fridge in a sealed container. But once you assemble the sandwiches, eat them the same day because the bread gets soggy if it sits overnight.
I usually make the filling ahead and keep it in the fridge, then assemble right before serving. That way everything stays fresh and the bread does not go limp on you.
FAQs
- Can I skip the sieve and just mash? You can but the texture will be chunkier and less smooth. If you do not have a sieve, chop the eggs very finely with a knife instead of mashing with a fork.
- Can I use dried dill instead of fresh? Fresh dill is what gives these their flavour. Dried dill works in a pinch but use half the amount because dried is more concentrated.
- What bread works best? Soft white sandwich bread like Pepperidge Farm. Martha uses white because it is tender enough to bite through easily. Whole wheat works for everyday eating but it is not the same for tea sandwiches.
More Recipes:
Nutrition Facts
(1 serving, serves 4)
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 380mg
- Sodium: 520mg
- Total Carbohydrates: 28g
- Protein: 18g
Martha Stewart Egg Salad Tea Sandwiches Recipe
Description
Eight eggs pressed through a sieve until they are smooth as cream, then folded with mayonnaise, Dijon mustard, fresh dill, and chives on soft white bread with the crusts cut off. Martha Stewart’s Egg Salad Tea Sandwiches are a classic egg salad sandwich recipe that looks like it belongs at a tea party but takes 20 minutes to make.
I thought the sieve step was fussy until I tried it. The texture is completely different from mashing with a fork and that is what makes these feel special instead of ordinary.
Ingredients
Instructions
- Cook the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10 to 12 minutes. Transfer to an ice bath and let cool completely.
- Press through a sieve: Peel the eggs and press them through a fine mesh sieve into a bowl. This creates a smooth, creamy texture.
- Mix the filling: Add the mayonnaise, Dijon mustard, chives, dill, salt, and pepper. Stir gently until everything is evenly combined.
- Chill: Cover and refrigerate for 20 to 30 minutes to let the filling firm up and the flavours come together.
- Assemble: Spread the egg salad evenly onto half the bread slices. Top with the remaining slices, trim the crusts, and cut into triangles or rectangles.
Notes
- Press through a sieve: This is Martha’s technique for perfectly smooth egg salad. It takes an extra minute but the texture is completely different from fork-mashed.
- Chill before assembling: The filling firms up in the fridge and spreads more evenly on the bread without squishing out the sides.
- Make the filling ahead: Keep the egg salad in the fridge for up to 2 days and assemble the sandwiches right before serving so the bread stays fresh.