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Egg Salad Tea Sandwich

Serves 4 | Total Cook Time: 20 minutes

Egg Salad Tea Sandwich


6 hard boiled eggs

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 teaspoon white vinegar

1/2 teaspoon fresh or dried dill

Optional 1/2 teaspoon garlic powder

Salt and pepper, to taste

8 pieces of white bread


  1. Start by hard boiling your eggs. Add 6 eggs to a pot and cover with cold water. Bring to a boil then turn off the heat, cover with a lid and cook for 13 minutes. Once they are cooked, drain and add to an ice bath until cooled enough to handle. Peel, then coarsely chop the eggs and add to a bowl. Add the mayo, mustard, vinegar, dill, garlic powder and about 1/2 teaspoon of salt and pepper and mix. Taste for seasonings and adjust accordingly.
  2. Add roughly 1/4-1/2 cup of the egg salad to each pieces of bread. Close the sandwich and then cut off the crusts. Enjoy!

Notes from the Chef