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Need an easy brunch food idea? These egg salad tea sandwiches are light, creamy, and perfect for pretty brunch ideas, tea party recipes, or a simple Mother’s Day brunch spread.

Egg Salad Tea Sandwiches

Course Main Course
Cuisine American
Keyword egg salad, tea party, tea sandwiches
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 6 large eggs hard-boiled and cooled
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped celery
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely chopped chives or green onion
  • 8 –10 thin slices of white or milk bread

Optional:

  • 1 teaspoon lemon juice for brightness
  • 1/4 teaspoon paprika for garnish
  • 1 –2 tablespoons finely chopped dill pickle

Instructions

  1. Hard-boil eggs: place eggs in a single layer, cover with cold water, bring to a boil, then remove from heat and cover for 10–12 minutes.
  2. Cool eggs quickly in an ice bath for 5 minutes to stop cooking and make peeling easier.
  3. Peel and chop eggs: quarter eggs, then chop to a mix of small and slightly larger pieces for good texture.
  4. Mix dressing: combine mayonnaise, Dijon, lemon juice (if using), and salt and pepper in a bowl.
  5. Fold eggs, celery, and chives into the dressing gently to keep some egg pieces intact. Taste and adjust seasoning—add more salt, pepper, or lemon if needed.
  6. Chill the egg salad for 10–15 minutes to let flavors meld. This also firms the mixture for easier spreading.
  7. Work gently so the salad stays chunky rather than mushy. Keep utensils and bowls cool to avoid warming the mayo.

Expert Assembly Tips

  1. Trim crusts evenly with a sharp knife for clean edges. Use a ruler or straightedge if you want uniform shapes.
  2. Spread a thin layer of butter on bread before the egg salad to prevent sogginess, especially if serving later.
  3. Use a small offset spatula or spoon to spread egg salad in an even layer, leaving a 1/4-inch border to prevent filling from spilling.
  4. Cut sandwiches with a gentle sawing motion using a serrated knife to avoid compressing the bread.
  5. For pretty presentation, cut each slice into triangles or small rectangles about 1.5–2 inches wide.
  6. Keep assembled sandwiches covered and chilled on a tray with a damp paper towel under plastic wrap to retain moisture for up to 4 hours.
  7. If you plan to make them ahead, assemble just before serving when possible. Swap chives for finely chopped celery leaves for a brighter, fresher look.