Egg Salad Tea Sandwiches
Serves: Makes 12
 
Ingredients
  • 4 large hard-cooked eggs, peeled
  • ¼ cup mayonnaise
  • 1 tablespoon chopped green onion
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 8 very thin slices white sandwich bread
  • Garnish: paprika and radish microgreens
Instructions
  1. In a medium bowl, using a pastry blender or 2 forks, finely chop eggs. Add mayonnaise, green onion, relish, mustard, dill, salt, and pepper, stirring until thoroughly combined. Cover and refrigerate until cold, approximately 4 hours.
  2. Spread ¼ cup egg salad onto 4 bread slices. Top each with a remaining bread slice to make 4 whole sandwiches.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to make even rectangles. Cut each sandwich into 3 finger sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
  4. Just before serving, garnish with paprika and radish microgreens, if desired.
Notes
Egg salad can be made up to a day in advance, placed in a covered container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/egg-salad-tea-sandwiches/