Smoked Salmon and Egg Salad Tea Sandwiches

Total Time
Prep 20 mins
Cook 10 mins

From Everyday with Rachael Ray

Ingredients Nutrition


  1. Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
  2. Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
  3. Remove eggs and place them in a bowl of ice water.
  4. When cool, peel the eggs and finely chop in a bowl.
  5. To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
  6. Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
  7. Trim crusts and cut each sandwich into 4 triangles.


Most Helpful

Love the taste of the salmon in the egg salad along with the slight tartiness from the sour cream and the creaminess from the mayo. I used partsley instead of chives as that is what I had and served it in wholemeal/wholegrain bread and the DM and I thoroughly enjoyed. Thank you ratherbeswimmin, made for Bargain Basement.

I'mPat December 21, 2010

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