Pumpernickel Tea Sandwiches

Pumpernickel Tea Sandwiches Recipe
Oxmoor House
Smear a bit of herb-flavored egg salad on these dainty sandwiches and top them with arugula and radishes.


21 appetizer servings
Total time: 15 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes


6 large hard-cooked eggs, peeled
1/3 cup mayonnaise
1/4 cup minced fresh chives
1/4 cup finely chopped fresh mint
2 teaspoons lemon zest
2 teaspoons Dijon mustard
Salt and pepper to taste
1 1/3 cups loosely packed arugula
1 cup very thinly sliced radishes
1 tablespoon lemon juice
1 tablespoon olive oil
14 pumpernickel bread slices


1. Mash eggs with mayonnaise and next 4 ingredients until well blended. Season with salt and pepper to taste. Cover and chill up to 1 day.

2. Toss together arugula, radishes, lemon juice, and olive oil. Season with salt and pepper to taste. Toss to coat.

3. Spread egg salad mixture on 1 side of each bread slice; top 7 slices with arugula mixture. Top with remaining 7 bread slices, egg salad side down. Trim crusts from sandwiches; cut each sandwich into 3 rectangles with a serrated knife.

2012 Christmas with Southern Living,

Oxmoor House

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