Simple Egg Salad Tea Sandwiches Recipe

Egg Salad Sandwich
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  • Total: 12 mins
  • Prep: 12 mins
  • Cook: 0 mins
  • Yield: 8 tea sandwiches (serves 2)
Nutritional Guidelines (per serving)
166 Calories
7g Fat
15g Carbs
11g Protein
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Nutrition Facts
Servings: 8 tea sandwiches (serves 2)
Amount per serving
Calories 166
% Daily Value*
Total Fat 7g 8%
Saturated Fat 2g 10%
Cholesterol 209mg 70%
Sodium 326mg 14%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Protein 11g
Calcium 75mg 6%
*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.)

This simple egg salad tea sandwich recipe is simple in its preparation method and its flavor. You can use dried or fresh herbs, depending on how much time you have to make them, and the eggs can be hard boiled several days in advance.


  • 2 eggs (hard-boiled, chilled after boiling to prevent green yolks)
  • 1 tbsp. mayo or mayo alternative
  • 1 tbsp. plain yogurt
  • 1 tbsp. dijon mustard
  • 1 tsp. dill (chopped or dried)
  • 1 tsp. chopped or fresh parsley
  • Sea-salt and fresh-ground black pepper, to taste
  • 4 slices bread (White bread is traditionally used, but you can use whole wheat or whole grain bread for healthier tea sandwiches.)

Steps to Make It

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

  2. Stir in the herbs and spices.

  3. Spread the egg salad onto two slices of bread.

  4. Top the egg salad with the remaining two slices of bread.

  5. Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.