Egg Tea Sandwiches

Egg salad is a versatile dish that comes together pretty quickly using hard-boiled eggs, plain yogurt, Dijon mustard, mayonnaise and simple seasonings. It's delicious on its own, but this egg salad tea sandwich recipe makes things extra special. The preparation and presentation are both fairly simple, but there's something about the phrase tea sandwiches that feels a little fancy. It refers to mini sandwiches that are usually crustless and cut right out of a whole sandwich. They can be eaten in a few bites and are often served alongside other tea sandwiches, such as cucumber and mint. For this recipe, the egg salad gets a lot of bright flavour from the herbs. You can use dried or fresh herbs and the eggs can be hard-boiled several days in advance and kept in the refrigerator. If desired, the egg salad can be made the day before. Just don't assemble the sandwiches until you're ready to serve them; otherwise, the bread will get soggy.

2 large eggs, hard-boiled and chilled after boiling to prevent green yolks
1 Tbsp. mayonnaise
1 Tbsp. plain yogurt
1 Tbsp. Dijon mustard
1 tsp. fresh dill, chopped
1 tsp. fresh parsley, chopped
sea salt
black pepper, freshly ground
4 slices bread

Mash eggs, mayonnaise, yogurt and mustard with a potato masher or a fork. Stir in dill, parsley, salt, and pepper.

Spread egg salad onto 2 slices of bread. Top egg salad with remaining 2 slices of bread.

Remove crusts and slice sandwiches 2 times, diagonally, to make 4 tea sandwiches from each sandwich.

Makes 2 servings.

Cook's Notes:

• You can easily double or triple this recipe if you are serving these tea sandwiches as part of an afternoon gathering, a baby or bridal shower, or brunch.

How to Store Egg Salad Tea Sandwiches:

• You can make the egg salad a day ahead of time to prep. Wait until you are ready to serve the sandwiches before you put them together; otherwise, the bread will get too soggy.
• Any leftover sandwiches will keep for a day or so, but the bread may not hold up too well.
• These sandwiches contain mayonnaise and therefore do not freeze well.

Variations:

• White bread is traditionally used, but you can use whole-wheat or whole-grain bread for different tasting tea sandwiches. Ideally, the bread should be soft and a little bit fluffy.
• Instead of cutting the sandwiches into diagonals, you can also use small cookie cutters to press them into your desired shape.
• Feel free to use plain Greek yogurt if desired or a plant-based yogurt if need be. Similarly, you can use vegan mayonnaise if you are serving these to diners who prefer a dairy-free version.