Jacks-Harvey Recipes
https://jacksharvey.grocerywebsite.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.
Jacks-Harvey Recipes
https://jacksharvey.grocerywebsite.com/Recipes/Detail/9013/Egg_Salad_Tea_Sandwich