These Egg Salad Tea Sandwiches are a quintessential part of any afternoon tea spread. They’re easy to assemble and go perfectly with just about any cup of tea you fancy.
As mentioned above, no afternoon tea spread would be complete without egg salad tea sandwiches. They’re a classic for a reason and one of our personal favorites alongside our smoked salmon tea sandwiches. The creaminess of the filling combined with the fluffy white bread is the perfect complement to a cup of malty Assam or any afternoon tea blend.
The biggest thing is getting your eggs boiled to perfection. If anything, it’s best to slightly undercook them than to overcook them. But we think we’ve cracked the code on this one so you should get perfectly boiled eggs every time.
If you’ve never hosted afternoon tea or you’re just looking for a staple recipe, this is a great place to start. You can’t wrong with a good egg salad sandwich, and your guests are sure to be impressed even with the minimal effort it takes to make these.
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Eggs: We use cold eggs straight from the fridge.
- Mustard Powder: This is arguably the most important ingredient. It adds a complex savory flavor that enhances any batch of egg salad.
- Watercress: For a bit of color and bright, peppery flavor.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Boil the eggs. Cover the eggs with water then bring to a boil. Reduce to low heat then cover and cook for 5 minutes. Turn off the heat and let them rest for 4 minutes while covered.
2. Chill and peel the eggs. Immediately transfer the eggs to an ice bath to stop them from cooking. Peel off their shells and place them in a bowl.
3. Make the egg salad. Mash the eggs with a fork then mix in the rest of the ingredients.
4. Assemble the sandwiches. Spread some of the egg salad onto a slice of sandwich bread, leaving a small empty border. Close the sandwich then cut off the crusts and cut into two long tea sandwiches. Continue with the rest of the bread and egg salad.
If you made this Egg Salad Tea Sandwiches recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Egg Salad Tea Sandwiches
Ingredients
- 3 large eggs cold
- ½ cup (105 g) mayo
- ½ tsp mustard powder
- ¼ tsp white pepper
- ⅛ tsp ground black pepper
- ½ cup (8 g) watercress finely chopped
- 8 slices white sandwich bread
Instructions
- Add the eggs to a small saucepan and cover with water. Bring to a boil over high heat.
- As soon as the water comes to a boil, reduce the heat to low and cover. Set a timer for 5 minutes.
- Turn off the heat and set another timer for 4 minutes, allowing the eggs to rest while covered. Meanwhile, fill a bowl with water and ice.
- Use a spider skimmer or slotted spoon to transfer the eggs to the bowl of ice water. Let them cool for at least 5 minutes.
- Peel the shells off the eggs then add the eggs to a medium bowl. Mash them to pieces with a fork then mix in the mayo, mustard powder, white pepper, black pepper, and watercress.
- Spoon some of the egg salad onto a slice of bread, spreading it out but leaving a small empty border. Close the sandwich with another piece of bread then cut the crusts off. Cut the crustless sandwich into two long tea sandwiches. Repeat with the rest of the egg salad and bread.
Notes
- You can make the sandwiches a day ahead and keep them in the fridge. Store them in an airtight container or place them on a plate and cover with plastic wrap.
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