How to make egg salad tea sandwiches
Making fancy little sandwiches for a baby shower turned out to be fun. I took ideas from various chefs on the web and made a yummy egg salad that I'll be adding to my salad rotation.
Boil 8 eggs. Basic steps:place eggs in pan with water covering 1 inch above eggs, bring to a boil over medium heat,shut off flame and allow eggs to sit 5-8 minutes in hot water, cold water rinse,peel.
Slice the eggs in half, chop the cooked yolks over a bowl (you're basically crumbling them).
Slice and dice the egg whites. I decided to organize the chopping in this manner because I wanted to keep it neat and I think it made for a nice texture at the end.
Add a tablespoon of the herb butter spread to the crumbled egg yolks, plus a pinch of salt and pepper.
Mince celery stalk. In order to chop the celery stalk very finely, I started with very finely sliced "logs".
Run your knife through the celery until you have desired consistency. I wanted to make sure that each bite was delicate and smooth so I minced the celery uniformly but stopped before it became mush.
Add fresh dill, mayonnaise, and celery to egg yolk mixture and mix with a fork.
While I was prepping the eggs, the bread was chilling in the freezer (I read this step helps keep bread firm for slicing pretty shapes).
Mix in chopped eggs whites and combine with fork. Taste your salad and add to taste: salt, pepper, tarragon vinegar (or your preferred acid).
Taste again. Adjust as needed. Yummy!
Remove crusts with sharp knife. I cut them in piles of 4 slices so that I could have uniform sandwiches.
Spoon egg salad mixture onto bread slice. I used a small spoon for this task. I probably scooped a little more than 2T of egg salad per sandwich. (My goal was to make them dainty.)
Spread egg salad evenly with back of spoon and place top slice, pressing down a bit. Slice in half in one direction with a sharp knife (do not saw the knife through the sandwich; it'll get messy).
Egg salad tea sandwiches!
They were a hit at the baby shower! Everyone liked the dill and the thin bread made the sandwiches look appealing on the fancy platter the hostess set up.
Now what to do with the crust???? I am thinking breakfast....french toast sticks? Perhaps they'll make it to my next guide!
- 8.0 Eggs
- 4.0Tbsp Mayonnaise
- 2.0Tbsp Almette cucumber dill spread
- 2.0Tbsp Fresh Chopped Dill
- Tarragon vinegar (a splash)
- 1.0 Celery stalk
- Kosher Salt, to taste
- Cracked Black Pepper, to taste
- 1.0 Pepperidge Farm very thin white bread loaf
Brooklyn, New York