Dainty Egg and Chive Tea Sandwiches for Tea-Time

Recipe by French Tart
READY IN: 11mins


  • 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


  • 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.