Simple Egg Salad Tea Sandwiches

By
Lindsey Goodwin
Lindsey Goodwin
Lindsey Goodwin is a food writer and tea consultant with more than 12 years of experience exploring tea production and culture.
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Updated on 12/13/21
Simple egg tea salad sandwich recipe

The Spruce / Diana Chistruga
Prep: 12 mins
Cook: 0 mins
Total: 12 mins
Servings: 2 servings
Yield: 8 tea sandwiches
Nutrition Facts (per serving)
294 Calories
12g Fat
32g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 294
% Daily Value*
Total Fat 12g 16%
Saturated Fat 3g 14%
Cholesterol 189mg 63%
Sodium 918mg 40%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 13g
Vitamin C 1mg 5%
Calcium 139mg 11%
Iron 3mg 19%
Potassium 186mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've never made egg salad before, it's a versatile dish that comes together pretty quickly using hard-boiled eggs, plain yogurt, Dijon mustard, mayonnaise, and simple seasonings. It's delicious on its own, but this egg salad tea sandwich recipe makes things extra special.

The preparation and presentation are both fairly simple, but there's something about the phrase tea sandwiches that feels a little fancy. It refers to mini sandwiches that are usually crustless and cut right out of a whole sandwich. They can be eaten in a few bites and are often served alongside other tea sandwiches, such as cucumber and mint.

For this recipe, the egg salad gets a lot of bright flavor from the herbs. You can use dried or fresh herbs, and the eggs can be hard-boiled several days in advance and kept in the refrigerator. If desired, the egg salad can be made the day before. Just don't assemble the sandwiches until you're ready to serve them; otherwise, the bread will get soggy.

Ingredients

  • 2 large eggs, hard-boiled and chilled after boiling to prevent green yolks

  • 1 tablespoon mayonnaise, or mayo alternative

  • 1 tablespoon plain yogurt

  • 1 tablespoon Dijon mustard

  • 1 teaspoon dill, dried or chopped

  • 1 teaspoon fresh parsley, chopped

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • 4 slices bread

Steps to Make It

  1. Gather the ingredients.

    Ingredients for simple egg tea sandwich
    The Spruce / Diana Chistruga

  2. Mash eggs, mayo, yogurt, and mustard with a potato masher or a fork.

    Mash eggs with mayo, yogurt, and mustard
    The Spruce / Diana Chistruga 

  3. Stir in dill, parsley, salt, and pepper.

    Add herbs and salt and pepper to egg salad mix
    The Spruce / Diana Chistruga

  4. Spread egg salad onto 2 slices of bread.

    Add egg salad to bread for sandwiches
    The Spruce / Diana Chistruga

  5. Top egg salad with remaining 2 slices of bread.

    Two egg salad sandwiches
    The Spruce / Diana Chistruga

  6. Remove crusts and slice sandwiches 2 times, diagonally, to make 4 tea sandwiches from each large sandwich.

    Egg salad sandwiches cut into quarters with crusts removed
    The Spruce / Diana Chistruga

Recipe Variations

  • White bread is traditionally used, but you can use whole-wheat or whole-grain bread for different tasting tea sandwiches. Ideally, the bread should be soft and a little bit fluffy.
  • Instead of cutting the sandwiches into squares, you can also use small cookie cutters to press them into your desired shape.
  • Feel free to use plain Greek yogurt if desired or a plant-based yogurt if need be. Similarly, you can use vegan mayonnaise if you are serving these to diners who prefer a dairy-free version.

Tip

  • You can easily double or triple this recipe if you are serving these tea sandwiches as part of an afternoon gathering, a baby or bridal shower, or brunch.

How to Store Egg Salad Tea Sandwiches

You can make the egg salad a day ahead of time to prep. Wait until you are ready to serve the sandwiches before you put them together; otherwise, the bread will get too soggy.


Any leftover sandwiches will keep for a day or so, but the bread may not hold up too well.


These sandwiches contain mayonnaise and therefore do not freeze well.

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