Total Time
20mins
Prep 20 mins
Cook 0 mins

nice fingerfood thats perfect for your afternoon tea, goes very well with cucumber and dill sandwiches

Ingredients Nutrition

Directions

  1. butter all slices of bread.
  2. boil and dice eggs.
  3. mix eggs with mustard, mayo and all other spices and spread on 3 slices of bread.
  4. top with remaining 3 slices
  5. cut crust off sandwiches and cut in quarters.
  6. Chill for 15 minutes prior to serving.
Most Helpful

5 5

Made this for our lunch today. My own recipe is very similar to this one, but I wanted to give a true review, so I followed this recipe exactly. I mixed everything together in the ingredient list... except the cornichons (I dislike pickles of any kind). So once all the other ingredients were mixed, I divided the egg salad into 2 bowls, and added one diced cornichon only to hubby's portion. We both had an enjoyable lunch. I do have to say tho, I had never put a drop of vinegar into egg salad before. I really like that it adds a little zing to it. I plan to do that from now on. Thank you for posting this recipe. (Made for PAC - Spring 2013)

5 5

Delicious and easy to make. I love tea sandwiches. Made for PAC Fall 2012.