Egg Salad Tea Sandwiches

Southern Living
Egg Salad Tea Sandwiches Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Egg Salad Tea Sandwiches are the quintessential pick for tearoom lunches. Serve egg salad on whole grain bread slices with fresh watercress.
Makes about 3 cups


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8 hard-cooked eggs, peeled and grated
2/3 cup mayonnaise
1/2 cup finely diced celery
1/4 cup finely chopped chives
2 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
1 teaspoon freshly ground pepper
1/2 teaspoon seasoned salt


Stir together grated eggs, mayonnaise, celery, chives, onion, tarragon, pepper, and seasoned salt.

Spread on: whole grain bread slices. Spread mayonnaise on an equal number of whole grain bread slices. Sandwich egg salad slices and mayonnaise slices with fresh watercress.

Created date

February 2012