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    You are in: Home / Recipes / Egg Salad Tea Sandwich Recipe
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    Egg Salad Tea Sandwich

    Egg Salad Tea Sandwich. Photo by Lavender Lynn

    1/1 Photo of Egg Salad Tea Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef #1166907's Note:

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

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    Serves: 3



    Units: US | Metric


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

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    Ratings & Reviews:

    • on April 06, 2013


      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)

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    • on November 03, 2012


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

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    Nutritional Facts for Egg Salad Tea Sandwich

    Serving Size: 1 (128 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 205.8
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 1.6 g
    Cholesterol 125.2 mg
    Sodium 880.0 mg
    Total Carbohydrate 27.8 g
    Dietary Fiber 1.7 g
    Sugars 3.0 g
    Protein 8.2 g

    The following items or measurements are not included:


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