Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/9013/Egg_Salad_Tea_Sandwich
Egg Salad Tea Sandwich
Yield: 24 small sandwiches
Ingredients
| 8 |
|
large eggs
|
|
|
| 1/2 |
cup |
mayonnaise
|
|
|
| 1 |
|
small cucumber, seeded and diced small
|
|
|
| 1 |
|
green onion, finely chopped
|
|
|
| 1 |
Tablespoon |
fresh dill, finely chopped
|
|
|
| 1/4 |
teaspoon |
fine sea salt
|
|
|
| 1/4 |
teaspoon |
ground black pepper
|
|
|
| 12 |
slices |
thin sandwich bread: multigrain, whole wheat or white
|
|
|
|
|
|
Garnish: |
| 1/2 |
cup |
microgreens, such as pea shoots, optional
|
|
|
Directions:
Place eggs, in a single layer, in a medium pot and cover with cool water (1 inch of water over the eggs). Bring to a boil over high heat. As soon as the water reaches a rapid boil, remove pot from heat and cover tightly with a lid.
After 17 to 20 minutes, remove lid and drain water from the eggs. Transfer the eggs to a bowl of ice cubes and/or cold water; let eggs cool at least 10 minutes in cold water, then drain. Peel eggs to remove the shell.
Mash, grate, or chop the eggs and transfer them to a medium mixing bowl. Add mayonnaise, cucumber, green onion, dill, salt and pepper and mix well. Cover and chill egg salad in the refrigerator for at least 1 hour.
Divide egg salad between 6 slices of bread and spread evenly over the surface of the bread. Top with remaining slices of bread and using a serrated knife, trim crusts from sandwiches. Cut each sandwich into 4 triangles and transfer to a platter.
Garnish sandwiches with microgreens; optional. May be served immediately or covered and refrigerated.
Photo and food styling by Webstop.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/9013/Egg_Salad_Tea_Sandwich