Egg Salad Tea Sandwiches
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.
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.
Nutrition
Serving: 2 tea sandwiches | Calories: 363kcal | Carbohydrates: 25g | Protein: 9g | Fat: 25g | Sodium: 453mg | Fiber: 1g | Sugar: 3g
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