Egg Salad Tea Sandwiches
Ingredients
- 6 slices white bread
- 2 large eggs
- 4 teaspoons mayonnaise (Kewpie Japanese mayo recommended)
- 1 teaspoon Dijon mustard
- Pinch of sea salt
- Fresh Italian flat-leaf parsley, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water about one inch above the eggs. Bring to a full boil on high heat, then turn off the heat. Cover the pot and let sit for 12 minutes. Peel eggs under cold running water.
- Chop the peeled eggs into small, rough pieces. Do not chop too fine or the egg salad will become mushy.
- In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, and sea salt. Stir gently until all egg pieces are evenly coated. Taste and adjust seasoning if needed.
- Using a round cookie cutter, cut 2 circles from each slice of bread, avoiding the crust. You will need 12 bread circles total for 6 sandwiches.
- Spoon egg salad onto one bread circle. Place a second bread circle on top. Skewer a small sprig of flat-leaf parsley with a cocktail fork and press gently into the top of each sandwich.
- Let sandwiches sit at room temperature for 15–20 minutes before serving. Do not serve cold.
Notes
- Italian flat-leaf parsley is the flat kind, not curly. It looks more elegant as a garnish.
- Kewpie Japanese mayo gives the egg salad a richer, creamier flavor. Regular mayo works fine as a substitute.
- Make-ahead: Prepare egg salad up to 2 days ahead and refrigerate in an airtight container. Cut bread circles the day before and store in an airtight container between sheets of wax paper with a damp paper towel on top to prevent drying. Assemble the day of.
- Serve at room temperature, not cold from the refrigerator.
- Use a round cookie cutter with a smooth edge, not a detailed or scalloped shape, so the filling sits neatly.
- Pairs well with Earl Grey, English Breakfast tea, or Genmaicha green tea.
- Plan for 4–5 sandwiches per person.