Dainty Egg and Chive Tea Sandwiches for Tea-Time

"I am compiling a sandwiches cookbook, or sarnies as we call them in the UK, and here is my first recipe! Sandwiches come in many guises, from simple and elegant to hearty and robust; in my cookbook I aim to have them ALL in there! Sandwiches tick all the boxes for so many meals and events: the obvious high teatime table, cricket teas, picnics, packed lunches and quick snacks. These sandwiches are dainty and elegant and would be ideal for the teatime table. The use of fresh chives gives them a bit of a lift and you must try to use the salad cream as well as the mayonnaise; salad cream has a pronounced vinegary flavour which cuts through the richness of the mayonnaise and eggs."
 
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photo by Diana Yen photo by Diana Yen
photo by Diana Yen
photo by Diana Yen photo by Diana Yen
photo by Diana Yen photo by Diana Yen
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
11mins
Ingredients:
7
Yields:
4 Rounds Sandwiches
Serves:
4
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ingredients

  • 4 medium free range eggs
  • 1 tablespoon salad cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon finely chopped fresh chives
  • 8 slices thin sliced brown bread
  • butter, softened, for spreading
  • salt and pepper
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directions

  • Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool.
  • Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste.
  • Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.
  • Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve.
  • Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
  • Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
  • For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.

Questions & Replies

  1. What is salad cream?
     
  2. How do I make salad cream? I've heard of it, but haven't seen it in our markets. Marilyn Jones Lower mjlower@cox.net
     
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Reviews

  1. Salad cream is typically English and here is a link to a FOOD.com recipe: http://www.bbc.co.uk/food/recipes/salad_cream_31658 Great recipe!
     
  2. This egg salad is delicious and is simple to make. I definitely plan on making it again.
     
  3. I need 10 stars for this one!! Love the chives in this delicious recipe. Really gives it a nice taste. I made a day ahead to meld the flavors!! Used pumpernickel bread, sliced as thin as possible. Made for the Scottish leg of the GB Forum's Tour of the Isles.
     
  4. I halved the recipe and used fresh chives from the garden. I placed on dark pumpernickel bread for a delicious sandwich. Thanks Karen! Thank you for hosting Everyday is a Holiday!
     
  5. My 4yr old niece and I had a lunch date over the weekend. So along with 2 of her favorite teddy bears, we had a lovely tea party! Delicious sandwiches FT! I love the addition of salad cream - not usual fair in American egg salad, but we both really enjoyed it! Made for *Everyday is a Holiday Tag - Thank you to FT*
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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