MINI EGG SALAD SANDWICHES
Provided by Trisha Yearwood
Categories appetizer
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
- Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.
ASPARAGUS EGG SALAD TEA SANDWICHES
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.
SOUTHERN TEA SANDWICHES
Provided by Kardea Brown
Time 30m
Yield 32 finger sandwiches
Number Of Ingredients 17
Steps:
- For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
- For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
- For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
- Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.
TRUFFLED EGG SALAD TEA SANDWICHES
Provided by Food Network
Categories appetizer
Time 40m
Yield 16 tea sandwiches
Number Of Ingredients 16
Steps:
- Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
- Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
- Cut the crusts from the bread and set aside for another purpose.
- Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
- Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
- Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
- Cut the crusts from the bread and set aside for another purpose.
- Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
EGG SALAD TEA SANDWICH
nice fingerfood thats perfect for your afternoon tea, goes very well with cucumber and dill sandwiches
Provided by sonnyu28
Categories Lunch/Snacks
Time 20m
Yield 12 sandiches, 3 serving(s)
Number Of Ingredients 9
Steps:
- butter all slices of bread.
- boil and dice eggs.
- mix eggs with mustard, mayo and all other spices and spread on 3 slices of bread.
- top with remaining 3 slices
- cut crust off sandwiches and cut in quarters.
- Chill for 15 minutes prior to serving.
Nutrition Facts : Calories 205.8, Fat 6.6, SaturatedFat 1.7, Cholesterol 125.3, Sodium 880.1, Carbohydrate 27.8, Fiber 1.8, Sugar 3.1, Protein 8.3
EGG SALAD TEA SANDWICHES
Make and share this Egg Salad Tea Sandwiches recipe from Food.com.
Provided by Woowoose
Categories Lunch/Snacks
Time 20m
Yield 20 sandwiches
Number Of Ingredients 6
Steps:
- Peel eggs and place them into a medium sized bowl. Add mayonnaise, salt, pepper, and dill. Then with a fork, mash ingredients together, mashing and stirring until well blended.
- Spread a little butter on each slice of bread. Then top half of the slices with egg mixture. Cover with the remaining slices, buttered side down.
- Cut crusts off sandwiches and then cut them into quarters.
Nutrition Facts : Calories 75.5, Fat 4.2, SaturatedFat 1.6, Cholesterol 47.7, Sodium 118.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.8, Protein 2.3
ELEGANT EGG SALAD TEA SANDWICHES
Egg salad makes an elegant tea sandwich to serve at a tea party. You may also make them bigger and serve for lunch.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 30m
Yield 16 tiny sandwiches
Number Of Ingredients 6
Steps:
- Cook, cool, and finely chop eggs.
- Combine the rest of the ingredients.
- Chill till it is time to make the sandwiches.
- Make sure you cut the crusts off if it is for a tea party and cut into fancy shapes or triangles.
Nutrition Facts : Calories 67.1, Fat 3, SaturatedFat 0.7, Cholesterol 54, Sodium 127.1, Carbohydrate 7.4, Fiber 0.3, Sugar 0.9, Protein 2.6
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